Turmeric Coconut Crunch Rice with Wilted Spinach
Turmeric Coconut Crunch Rice with Wilted Spinach differentiates itself from other rice dishes with its sesame/coconut/lime/scallion crunch topping. The crunch topping is soooo good! Sprinkle it on the creamy coconut rice fragrant with turmeric, garlic, and ginger and spiked with wilted greens throughout to make this a winning rice dish.
Jump to RecipeMaking the Coconut Crunch
Toast the coconut and sesame seeds over medium-low heat in a medium pot or Dutch oven, approximately 3-5 minutes. Stir occasionally and when fragrant, transfer to a plate or bowl. Don’t clean pot.
Add lime zest and scallions to the coconut-sesame mixture. Season with salt and pepper and combine.
Making the Rice
Using the same pot, melt the coconut oil over medium-low heat and then add the scallion whites, garlic, ginger, turmeric, salt and pepper. Give a gentle stir. Cook for 3-5 minutes, until aromatic. Then add the coconut milk (or cream), water (or broth) and rice. Give the mixture a good stir and separate any lumps. Increase the heat and bring to a boil over medium-high heat. Once boiling, turn down the heat and simmer for 10 minutes.
Wilting the Spinach
Add spinach (kale or swiss chard) on top of the rice and cook for an additional 5 minutes. Remove from heat and let sit covered for 5 minutes.
With a large spoon, mix the rice and season with salt and pepper, if necessary.
Turmeric Coconut Crunch Rice with Wilted Spinach
Transfer the rice to a large bowl or individual bowls. Sprinkle with the sesame/coconut/lime/scallion crunch and garnish with lime wedges.
Turmeric Coconut Crunch Rice with Wilted Greens
Ingredients
- 2 cups long-grain rice jasmine or basmati
- ½ cup unsweetened coconut flakes
- 1 tablespoon sesame seeds white, black or a combination of both
- 2 tablespoons coconut oil
- 1-2 scallion thinly sliced, white and green parts separated
- 1-2 teaspoon ground turmeric to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2-3 teaspoons kosher salt divided
- 1-1 1/2 teaspoons black pepper divided plus more as needed
- 1 14-ounce can full-fat coconut milk or cream I prefer cream
- 14 oz. water or broth (either vegetable or chicken) or fill the empty coconut milk can
- 1 medium bunch kale, spinach or swiss chard
- 1 lime zested
- Lime slices for garnish
Instructions
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric, garlic, ginger, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
- Add the rice, coconut milk, and 1/2 tsp salt. Fill the empty can of coconut milk with water (or broth) and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high heat.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard any tough stems of the leafy greens, if needed. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
- As rice rests, zest the lime and cut it into 4 wedges. Add zest to the coconut-sesame mixture, along with the scallion greens. Season with a pinch of salt and pepper and stir to combine.
- Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the crunch mixture on top and serve with a lime wedge.
Notes
Recipe from NYTimes Cooking .
If you like this recipe, you may also like these GFchow recipes. Coconut Curry Chicken with Spinach, Mushrooms and Pine Nuts, Homemade Gluten Free Granola, and Chicken with Roasted Lemons, Olives, Capers, and Spinach.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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