Lucky Comestible 4 (3): Savory Veggies with Coconut and Rice
Posted Oct 14 2008 4:15am
Honestly, I can’t even remember the last time I had fried rice before I made this dish. My mother used to cook a toned-down version of it when we were kids (basically white rice and a splash of soy sauce), and I most likely ordered some of the stuff at a Chinese restaurant back in the 1980s, but other than that, I hadn’t even thought about the concept in years–I mean, it’s called fried rice, right?
Perhaps it was serendipity, or perhaps synchronicity–or both. A few of weeks ago, I had bought some kale with the intention of making raw kale salad. But the avocados, despite having ripened on the counter for a few days, were still hard as baseballs. In the meantime, the kale had exhausted itself in the refrigerator and reclined at the back of the shelf, sprawled limply over the cauliflower. That kale needed to be given a purpose, and fast.
I’d been catching up on my blog reading when this recipe, from Maureen and Aly’s blog, Mad About Udon, leapt out at me. True, the original called for collards rather than kale, but I’ve learned that most greens are amenable to standing in for their fellow leafys in most instances.
The simplicity of this dish belies its deliciousness. It’s quick, easy, and totally alluring. I realize it’s called fried rice, but, given the number of veggies in the mix (I enlisted some of that cauliflower in addition to the beans and greens), it might as well be called “Veggies with Coconut and Rice.” Whatever the appellation, it’s fantastic. I made this three times in quick succession, and it’s now become the number one recipe of choice when we have kale in the house (having overtaken the previous frontrunner–raw kale salad).
Thanks to Maureen for creating this masterpiece, in which coconut features prominently. And I think it’s totally fitting that today’s recipe comes courtesy of another Canadian, since this weekend marks our Canadian Thanksgiving! if you’re celebrating this weekend, why not consider this dish as an alternative to those tired ole brussels sprouts?
To those of you giving thanks (or if you’ve simply got a day off), have a great long weekend!
With just the perfect melding of salty, spicy, and crunchy, this hearty and flavorful side dish is almost a meal on its own. As Maureen suggests, use Bragg’s instead of regular soy sauce to make this entirely gluten-free. Since I’ve altered the preparation slightly, I’m including my own version here.
2 Tbsp. vegetable oil (I used olive oil)
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 small fresh red chilli, seeded and chopped (or, if you like to live dangerously, leave the seeds in)
1/2 tsp. brown sugar (I used Sucanat)
1 Tbsp. rice vinegar
2 Tbsp. tamari or soy sauce (or use Braggs)
1 cup green beans, sliced (or use 1/2 cup beans and about 1 cup cauliflower florets)
4 oz. collards or kale (or other fresh greens, such as spinach or chard)
3.5 oz. jasmine rice, cooked (about 2 cups)
2/3 cup dry unsweetened shredded coconut, toasted
1/2 cup lightly toasted cashews
Heat oil in large frying pan. Add onion and garlic, cooking over medium heat until the onion begins to brown. Add the chili, and cook another minute. Stir in Sucanat, soy sauce, and rice vinegar. Toss over heat for 1-2 minutes . Add the green beans, greens, and cauliflower and continue to cook and stir for another 2-3 minutes, until the beans are bright green and the greens are wilted. Stir in the rice, coconut and cashews and allow the mixture to heat through (about 3 minutes). Remove from heat and serve. Makes 4-6 servings.