This recipe was inspired by a recipe from New York times, but I made a lot of changes to the flavor profile and the greens and also made it low fodmap. This was possibly the best rice dish I have ever made. So so good, super easy, and all in one pot. A great weeknight dish. It also keeps really well for leftovers. Here’s the recipe:
- 2 cups long-grain rice, such as jasmine or basmati (I used white basmati)
- ½ cup unsweetened coconut flakes
- 1 tablespoon sesame seeds
- 2 tablespoons coconut oil
- 1 bunch wild onion or scallion, thinly sliced, white and green parts separated (I used the wild onion that grows in my yard)
- 1 inch piece of ginger, peeled and thinly sliced
- 2-3 cloves garlic, peeled
- 1 teaspoon ground dry turmeric
- 1/4-1/2 tsp grated fresh tumeric
- 1/4 tsp black pepper (or more to taste)
- 1(14-ounce) can full-fat coconut milk
- 3 strands of saffron
- 2 tsp kosher salt
- 2 bunches collard greens
- 1 lime, zested and juiced (keep zest and juice separate)
- Rinse rice until water runs clear. Drain and set aside.
- In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl.
- In the same pot, melt the coconut oil over medium-low. Add the scallion whites and garlic. Cook, stirring occasionally, until as dark as possible without being burned (4-8 minutes)
- Use a slotted spoon to remove the garlic and scallions (If you don’t need this to be low fodmap you can skip steps 3 and 4 and just add the scallions and garlic in with the coconut oil in step 5)
- Add the ginger and fresh tumeric to the oil. Cook for 3 minutes, stirring occasionally.
- While the ginger is cooking, bloom the saffron in small bowl of very hot water.
- Add the dry tumeric and black pepper and cook, stirring occasionally, for another 1-2 minutes
- Add the rice and stir together. Cook for about 3 minutes.
- Add the coconut milk, saffron with its water, and 1/2 tsp salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
- Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
- As rice cooks, remove and discard the tough stems of the collards. Cut or tear the leaves into bite-size pieces.
- When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and add final 1/2 tsp salt.
- Cover, and cook until the rice is tender, 5 more minutes. In the last minute of cooking, stir in the lime zest.
- Remove from heat and let sit, covered, 5 minutes.
- Stir in lime juice, coconut-sesame mixture, and the scallion greens.
One thought on “One-Pot Turmeric Coconut Rice With Collards”
i am going to try this. your picture looks yummy