Ginger, Cilantro and Mint Coconut Rice
July August 2016
by Julie Van Rosendaal
Fresh herbs boost rice along with fresh ginger – this is delicious alongside curries or grilled fish.
Transform leftovers into fried rice or a cold salad.
2 c. basmati rice
1 T. olive or canola oil
1 T. grated or minced fresh ginger
1 14-oz. (398 mL) can coconut milk
1/2 t. salt
1/2 c. each fresh cilantro and fresh mint
2 green onions, chopped
Rinse the rice well under cool running water
in a sieve. In a large saucepan or small Dutch
Heat a large, heavy skillet with a drizzle of oil
over medium-high heat and brown the lamb on
all sides. Transfer to a slow cooker and cook on
low for 6 hours. (If you like, add a glassful of red
wine or chicken stock, but it's not necessary –
the slow cooker will contain all the juices from
the meat and cook beautifully.)
Alternatively, put the lamb in a roasting pan,
add wine or stock to come halfway up the lamb,
cover and braise at 300°F for 2-1/2 to 3 hours.
Carve or pull apart with forks and serve with
mint sauce. Serves about 6.
oven set over medium-high heat, heat the oil
and sauté the ginger for a minute. Add the rice
and stir to coat with oil, then add the coconut
milk, salt and 1 cup of water. Bring to a simmer,
reduce heat to low, cover and cook until the
liquid is absorbed, about 15 minutes.
Meanwhile, pulse the cilantro, mint and green
onions in the bowl of a food processor until
finely chopped. Fluff the rice with a fork and
gently stir in the herbs, then transfer to a bowl
or platter to serve. Serves 6-8.