One-Pot Turmeric Coconut Rice With Collards

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)

1. Rinse rice until water runs clear. Drain and set aside.
2. 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.
3. 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)
4. 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)
5. Add the ginger and fresh tumeric to the oil. Cook for 3 minutes, stirring occasionally.
6. While the ginger is cooking, bloom the saffron in small bowl of very hot water.
7. Add the dry tumeric and black pepper and cook, stirring occasionally, for another 1-2 minutes
8. Add the rice and stir together. Cook for about 3 minutes.
9. 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.
10. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
11. As rice cooks, remove and discard the tough stems of the collards. Cut or tear the leaves into bite-size pieces.
12. 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.
13. Cover, and cook until the rice is tender, 5 more minutes. In the last minute of cooking, stir in the lime zest.
14. Remove from heat and let sit, covered, 5 minutes.
15. Stir in lime juice, coconut-sesame mixture, and the scallion greens.

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