Rice, mint chutney, butternut squash and cucumber salad

Last Updated on Tuesday, 8 June 2010 03:15 Written by Flax Friday, 4 June 2010 12:25

Rice in Coconut Milk Recipe

2 cups brown basmati rice
olive oil and sesame oil to coat the bottom of the pot
1 medium onions, diced
– Spices –
turmeric
white pepper
allspice
curry
2cups coconut milk
2 cups water
Gray sea salt
Garnish:
1/2 chopped parsley or coriander
Heat the oil in a heavy saucepan and fry the onions, and spices, stirring frequently, until the onions are golden. Add the rice and fry, stirring, until the rice is coated with the oil, about 3 or 4 minutes. Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 45 minutes or until the coconut milk is absorbed.
Serve the rice hot, garnished with parsley or coriander and accompanied by curries and chutney

Mint chutney
½ of a cup of mint leaves, Optionally: separated from stems
¼ of a cup of coriander leaves (Cilantro), Optionally: separated from stems
1 red chili pepper
½ a green chii pepper
Juice of 1 ½ lemons
salt

puree

Grated Cucmber salad
1 large or 3 small cucumbers
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon orange blossom water, or to taste
Salt
Leaves of 2 sprigs of mint, finely chopped

Butternut squash curry

1 onion chopped
Olive and sesame oil to cover bottom of pan
1 butternut squash cubed
1 sweet potato cubed
½ cup red lentils
2 cups water

Turmeric
Salt
Curry powder
Ginger cut small
Garlic 3 cloves chopped
White pepper

Fry the onion in the oil for 2 minutes, add the spices and fry for one more minute. Add the squash, sweet potato, lentils and 2 cups water. Cover andlet simmer for apx . 30 minutes making sure the water doesn’t boil out.


Leave a Reply