Ginger, Cilantro and Mint Coconut Rice
From 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.