This pair of recipes is visually beautiful together, and delicious, too.
Spiced Coconut Rice
13.5 to 16 oz can coconut milk (regular or reduced fat)
1.5 c jasmine rice
2 tsp (4 cloves) minced garlic
2 tsp minced ginger
2 tsp mild yellow curry powder
Salt to taste
Combine coconut milk with 2 cups water in a large saucepan and bring to a simmer. Stir in the rice, garlic, ginger, and curry powder, and bring to boil. Reduce heat to low and cover. Simmer 35 minutes, until rice is tender and liquid is absorbed. (If using brown rice, simmer 45 minutes.) Season with the salt and serve. Serves 6.
Moosewood Red Beans
1 c diced onions
2 tsp vegetable oil
1/2 tsp Mild Chili Spice Mix or plain chili powder
1/4 tsp dried thyme
1/4 tsp allspice
14.5 oz can of diced tomatoes
15 oz can of red kidney beans, rinsed and drained
Prepare a batch of rice to go with this dish. Start preparing this dish after you cover the rice to simmer.
In a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes.
Add the chili powder, sprinkle lightly with salt to taste. Cover and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes.
Add the thyme, allspice, tomatoes with their juice, and canned beans. Cover and simmer for 10 to 15 minutes, stirring occasionally.
The beans and rice should finish cooking at the same time.
Serve the red beans on a bed of the rice and top with scallions. Serves 2 to 4.
Recipe source: Modified a recipe from Moosewood Restaurant in Ithaca, NY, that was printed on MSNBC’s Food & Wine/Before You Bite site. The original recipe appeared in Moosewood Restaurant Simple Suppers.