Steve has been sick all week with a really bad cold and I hoped that
this dish would brighten his spirits and make him feel better. Nope,
wrong again. I really liked the rice but apparently the hubs doesn't
really care for coconut - I somehow didn't know this and was already
preparing dinner when he informed me. I was hoping it would be one of
those instances where he would change his mind after trying it. Although
he said he liked it, I don't think it was his favorite.
My only complaint was that it needed to be a little
spicier and my laziness was partly to blame. The original recipe calls
for a fresno chili and my grocery doesn't carry those (among many other
ingredients I need but that's another story) and I didn't want to go down town Lexington to a
Mexican Market this weekend. It's been really cold here and even snowed. I HATE getting out when it's snowing and super cold. That being
said, next time if I don't have a fresno I will use a jalapeno and try
to spice it up just a bit. I think it would have made a huge impact.
That being said, I still really enjoyed it.
Coconut Ginger Rice with Chickpeas
Adapted From: Rachael Ray
Printable Recipe
Servings: About 5
Ingredients:
1 inch Ginger Root, grated
1 Roasted Red Pepper, chopped*
1 Lime, zested (reserve juice)
2 Tbsp. butter
4 Scallions, chopped (whites & greens)
1 Cup White Rice
1 1/3 Cups Low Sodium Chicken Stock
3/4 Cup Unsweetened, Shredded Coconut
1 Can Chickpeas, drained
*Original recipe calls for 1 fresno chili
Directions:
Heat butter in a medium sauce pan on medium heat.
Once butter is melted, add grated ginger, red pepper, lime zest, and scallions then stir together.
Add 1 cup of rice and coconut and let toast a few minutes.
Add chicken stock and bring to a boil then reduce to a simmer and cover with a tight fitting lid.
Allow rice to cook 15-18 minutes.
In the last 5 minutes of cook time, add in drained chickpeas.
Turn off heat and add lime juice just before serving.
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