Hmm… another recipe with coconuts and almonds… are we starting to see a theme? Well, if the theme is “coconuts and almonds are delicious and nutritious and versatile” then yes! :)
I was doing a refrigerator/freezer cleanout the other night for dinner as I had been cleaning all day and needed to keep dinner simple. I had about two cups of cooked jasmine rice in the fridge, and a couple of servings of red lentil curry (recipe coming soon) in an easily- defrostable bag in the freezer, and some samosas waiting to be eaten (no I didnt make those… not that savvy yet :) ).
I wanted to gussy up my rice a little and as most of you know, rice is easy to dress up. My husband is not a big rice an and so the dish really has to have a lot of flavour to get his attention. This one did, so Im passing it on to you as a definite “win”.
Gingery Fried Rice with Coconut and Almonds
2 cups cooked rice (jasmine or basmati preferably)
2 scallions, white and green parts (or one small onion), diced
One inch cube peeled and mashed ginger root
2 cloves garlic, mashed or finely diced
1/2 of an apple OR 1/2 a cup of raisins
2-3 Tblspn butter
1/4 cup EACH unsweetened shredded coconut and almond slivers
1/2 T tandoori masala (optional)
1 tsp powdered ginger (optional)
1 tsp powdered garlic (optional)
2. Without cleaning the pan (all those oils from the almonds and coconut are now there waiting to flavour your dish!) return to medium heat and add your butter. When butter is melted, add your diced scallion, garlic, and ginger (I like to mash my garlic and ginger in my little mortar and pestle, but you can just dice fine if you prefer), and cook, stirring occassionally, until fragrant, about three minutes.
3. I find adding some dried spices as well as the fresh helps bump up the flavors of a dish like this all the more. The tandoori masala is great, gives the dish a little more flavor and a gorgeous pink color, but the dish will be fantastic even without it. Same goes for the dried garlic and ginger. If you are using any of these, add them now to the simmering scallions and stir well so the spices get toasted, just about a minute.
5. Fold in your rice, about a half cup at a time, making sure it is being fully covered and coated by the spice/onion mix. Add about 1/4 cup of water or broth in order to allow the rice to absorb all the flavors. Cook until rice is heated through an water absorbed, about 3-5 minutes, stirring all the while to prevent sticking and burning.
5. Add the almonds and coconut back in, and cook for just a minute to warm.
This is such a tasty dish it could easily be eaten on its own, but we ate it as a side dish with our Indian dinner. Hope you have a chance to make this delicious rice sometime soon!
Happy Cooking!Proud to be linking up this morning with Simple Living for Foodie Fridays, Miz Helen's Country Kitchen for Full Plate Thursday Hey Mom Whats for Dinner for Just Another Meatless Monday, and Veggie Momma for Meatless Mondays, Whole Food Wednesdays at This Chick Cooks.