Coconut Sesame Rice With Wilted Greens
Have some greens on their way out, this is my fave recipe for cooking up easy green vegetables that are not looking so pretty.
Ingredients
Coconut Sesame Rice With Wilted Greens
Coconut Sesame Rice
2 cups white rice
1 cup water
1 cup coconut milk
1 tablespoon sesame oil
1 teaspoon kosher salt
¼ cup Marshall’s Serrano Ginger Lemongrass Sauce
Wilted Greens
1 tablespoon olive oil
1 shallot, finely diced
1 bundle of greens (chard, kale, rabe, etc.), stems removed
1 tablespoon Marshall’s Serrano Ginger Lemongrass Sauce
½ cup coconut milk
season salt and pepper
Cilantro and toasted cashews & sesame seeds for garnish
Preparation
Coconut Sesame Rice With Wilted Greens
Coconut Sesame Rice
1. In a medium pot fitted with a lid, heat rice over medium heat, shaking the pan every few minutes until fragrant and toasted.
2. Add water, coconut milk, salt, Serrano Ginger Lemongrass sauce, and sesame oil.
3. Bring to a boil and stir.
4. Reduce heat to a simmer.
5. Cover and let steam for 20 minutes.
6. Fluff with a fork.
Wilted Greens
1. Cut the greens into 1 inch thick strips.
2. Heat oil in a medium skillet over medium heat, until shimmering. Add shallots and cook, stirring often, until golden, about 5 minutes.
3. Add greens and Serrano Ginger Lemongrass sauce, stirring occasionally as the greens wilt. Add the coconut milk; continue stirring until greens are tender, about 10-15 minutes.
4. Serve over coconut sesame rice. Garnish with cilantro and toasted cashews.
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