Greens With Coconut And Chilli |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
|
A great, simple side dish with asian and indian influences Ingredients:
1 cup finely grated unsweetened coconut (dried) |
1 1/2 cups of water |
3/4 teasp ground cumin |
1/2 teasp ground turmeric |
3 x 7-8cm long dried chillies - your choice of variety |
4 garlic cloves |
2 tablsp coconut or canola oil |
3/4 tsp black mustard seeds |
2 tablsp raw rice |
3 large leaves red swiss chard, chopped (about three cups) |
1/2 teasp salt |
Directions:
1. Stir together coconut and 1/2 cup water in a bowl.
2. Let soak at room temp until water is absorbed, about 1 hour.
3. Stir in cumin, turmeric and 1/2 cup of water until combined.
4. Smash garlic with flat side of a large knife and stir into coconut mixture.
5. Heat oil in a wok over med-high heat until hot but not smoking, then add mustard seeds and fry until they make popping sounds, about 15 seconds.
6. Add rice and red chillies and cook, stirring constantly, until rice is golden, about 1 minute. Add chard and salt, cook, stirring, until chard is wilted, about 30seconds.
7. Stir in coconut mixture and remaining 1/2 cup water and bring to a simmer.
8. Cover chard mixture with lid and simmer until stems are crisp-tender, about 5 minutes.
9. Simmer uncovered, stirring occasionally, until liquid is evaporated and mixture is dry, about 5-7 minutes.
|
|