Curried Peas and Coconut Rice
Note: Curry and peas seem natural partners to snow peas and sugar snaps. The spice’s sunny color and mellow heat brightens the vibrant green and sweet flavors of those fresh peas and makes a gorgeous side dish. Add cooked chicken or shrimp for a winning summer meal. From Beth Dooley.
• 1/4 c. coconut flakes
• 1 tbsp. olive oil
• 1 medium shallot, chopped
• 2 tbsp. curry powder
• 1 3/4 c. water
• 1 tsp. salt, or more to taste
• 1 c. long-grain basmati or jasmine rice
• 1 c. sliced snow peas, snap peas, or shelled English peas
• 1 tbsp. fresh lime juice, or more to taste
• Freshly ground black pepper
To toast coconut flakes: Spread out the coconut on a baking sheet and bake in a 350-degree oven until lightly browned, about 3 to 5 minutes. Let cool.
Film a heavy saucepan with the oil and set over medium heat. Add the shallot and sauté until it softens, about 1 to 2 minutes. Stir in the curry powder, add 1 3/4 cups water and salt and bring to a boil, uncovered.
Stir in the rice, reduce the heat to low, cover the pan, and cook until the rice is tender, about 13 to 15 minutes.
Remove the pan from the heat, toss in the peas and lime juice, and fluff the rice. Cover and allow to stand about 3 to 5 minutes. Season with salt and pepper. Serve topped with the toasted coconut.
Nutrition information per serving:
Calories 250 Fat 7 g Sodium 600 mg Saturated fat 3 g
Carbohydrates 43 g Total sugars 2 g
Protein 5 g Cholesterol 0 mg Dietary fiber 4 g
Exchanges per serving: 2 starch, 1 carb, 1½ fat.