Mom’s Cracking Open the Coconuts
Not only do I have a guest writer today, but said person who volunteered to entertain your taste buds is my very own mother. Previously she has brought us recipe goodness in the form of gazpacho and veggie pizza.
After preparing a fabulous meal for herself and my dad (who is losing the parent-submitted recipe race with only one submission: his famous bean and corn salad) the other evening, she took the time to write up another recipe to share. Let’s all welcome the momma, and say, “thanks!”
Mom’s Curried Rice with Coconut Milk
Written by Mom (some people call her Doris, or Mrs. A., but she’ll answer to Mom no matter who says it)
So I was finally doing a full grocery trip when this brightly colored can of low-fat coconut milk caught my eye (okay, I’m an artist, I do fall for package appeal). It is important to note that I am not a meal planner. I’m sure my kids remember asking me at 5 p.m., “What’s for dinner?” and getting, “I don’t know yet.” So, it is quite remarkable that I actually contemplated what I would do with the milk. I must say, that I came up with a very tasty dish.
STOP, you who do not think you like coconut, you will be surprised at how little this tastes like coconut. It is just a very nice smooth consistency for a sauce.
The Recipe
Ingredients:
* 1 cup brown or wild rice (cook as directed)
* half a sweet onion, chopped
* 2 cloves of garlic
* 1 cup shiitake mushrooms
* 1 cup frozen peas
* Handful of trail mix with nuts and raisins (chop any of the big fruit pieces)
* half cup mushroom broth
* 3/4 cup canned, low-fat coconut milk
* 3/4 to 1 and a half tsp. cumin or prepared curry powder
* half an apple, chopped
* grated fresh nutmeg (as Rachel Ray would say, “That little something that’s makes them go, `Mmm, what is that?’.”)
* salt to taste
* pine nuts or sunflower seeds to top it off
Slice mushrooms and put in a bowl with coconut milk and curry powder for about 10 minutes.
Saute onion and garlic until onions are clear. Add peas, and coconut milk and mushroom mix to the pan. Stir in trail mix and broth (a little at a time). Add chopped apple for last five minutes, until a good consistency is obtained.
Grate the nutmeg over top and serve over hot rice. Salt to taste, and sprinkle with pine nuts or sunflower seeds for a perfect little crunch.
Enjoy!
October 11th, 2007 at 9:40 am
Sounds yummy. May give it a try! I am one of those people who is not a fan of coconut but does enjoy it in curries, etc.