Real African Dishes: [MC-AllEthnic-Recipes] Coconut Spinach Rice

Wednesday, September 4, 2013

[MC-AllEthnic-Recipes] Coconut Spinach Rice - Indian

* Exported from MasterCook *
                           Coconut Spinach Rice
Recipe By     :
Serving Size : 7     Preparation Time :0:00
Categories    : Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1           teaspoon ground cumin
2          teaspoons brown mustard seeds
1           teaspoon curry powder
1           teaspoon sea salt -- or to taste
     1/2      teaspoon ground black pepper
1              Pinch cayenne
2               cups white basmati rice
14             ounce coconut milk -- (1 can)
1 1/2           cups water -- or vegetable stock (see page 228)
10             ounce frozen spinach -- defrosted (1 package), or 3/4 cup cooked fresh spinach pressed firmly
14             ounce canned garbanzo beans -- drained (1 can) or 13/4 cups cooked beans (see page 230), optional

Toast the cumin and mustard seeds in a medium pot for 1 minute over
medium-high heat, stirring constantly. Add the curry powder, salt, pepper,
cayenne, rice, coconut milk, and water and bring to a boil.
Cover, lower the heat to simmer, and cook until the liquid is absorbed,
approximately 10 minutes. Turn off the heat and allow the rice to sit for
5 minutes.
Add the spinach and garbanzo beans, if using, and gently toss well.

Serves 6 to 8

Variations:
Add 2 teaspoons of minced garlic and 1/4 cup diced yellow onion along with
the spices.
For a heartier dish, add another 10-ounce package of spinach.
Add 1/2 cup chopped roasted cashews along with the spinach.
If you have more time, replace the basmati with brown basmati or another
brown rice, add an extra cup of water and cook according to instructions
on page 231.
AuthorNotes: You can't go wrong with the rice and coconut milk combo. This
creamy and flavorful dish can be a meal unto itself. It also nicely
compliments many of the dishes in this book, such as Okra Masala (page 15)
Tofu Tikka Masala (page 33), and Indian Dhal (page 5).

Cuisine:
"Indian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 16g Fat (35.4%
calories from fat); 10g Protein; 55g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 513mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 2155 0 0 0 0