Savory Coconut Turmeric Rice with Kale is creamy, aromatic and loaded with the texture and goodness of kale and toasted coconut and sesame.
- 2 cups Long-grain rice like basmati or jasmine
- ½ cups coconut flakes
- 1 tbsp Sesame seeds
- 2 Shallots (green onions) sliced with the white and green parts separated
- 1 teaspoon Ground turmeric
- ½ teaspoon Ground black pepper
- 14 ounces, liquid Coconut milk
- 14 ounces, liquid Water
- 2 cups chopped cabbage
- 1 Lime, Zest And Juice
Rinse the rice and set aside.
In a large skillet or medium saucepan, toast the coconut flakes and sesame seeds over medium heat until lightly browned (2-3 minutes). Stir frequently so they don’t burn. Transfer to a small bowl and set aside. Wipe the pot so that the leftovers do not burn.
In the same skillet, sauté the white parts of the green onions, ground turmeric, and ground black pepper until the green onions are well coated and become a little translucent, about 1 minute.
Add the rice to the skillet and stir so that the green onions and turmeric are combined. Toast the rice for an additional 1-2 minutes, stirring frequently.
Add the coconut milk, then fill the can with water and add it to the pan. Stir well so that the rice does not form lumps.
Bring the rice to a boil, then lower the heat to low, cover the pot and simmer the rice for about 15 minutes until it becomes tender and most of the liquid is absorbed.
On top of the rice, add a layer of kale, green parts of the green onions, lime zest and lime juice. Check that there is enough liquid left in the bottom of the pan and if there is very little or none at all, add ½ cup of water. Cover the pot and allow the kale to steam for 5 minutes. Turn off the heat and leave covered until ready to serve.
Add toasted coconut flakes and sesame seeds on top just before serving. Serve with additional lime wedges if desired.