Coconut rice recipe || Coconut rice
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Mug Coconut Rice Pilaf #mugpilafrecipe #coconutricerecipe
Recipe:
INGREDIENTS:
1 cup cooked rice
1/4 cup grated fresh coconut
1 grated ginger (optional for Jain recipe)
3 tablespoon roasted cashew nuts
1/2 teaspoon split black gram ( Urad daal)
1 teaspoon mustard seeds
few curry leaves
1 tablespoon oil (preferably coconut oil)
Salt to taste
PREPARATION:
1. Add oil in a microwave safe mug. Add split black gram (Urud daal) & mustard seeds. Microwave for 1 minute.
2. Add ginger & curry leaves. Microwave for 30 seconds.
3. Add grated coconut & mix. Microwave for 30 seconds.
4. Add salt, cashew nuts & rice. Mix, cover the mug with plastic wrap poke with for for ventilation. Microwave for 1 minute.
5. Uncover the mug, allow to cool & enjoy!
Note: Microwave used is 1200 watts. Please check strength of your microwave to adjust the time.
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STOP EATING Plain Chicken & Rice! Try this High Protein Halal Cart Chicken Instead! #recipe #foodie
High Protein Delicious Chicken & Rice Halal Cart-Style for Meal Prep!
There’s no reason to be eating plain chicken and rice when you can make this incredibly easy and delicious chicken recipe! Packed with flavor, so filling while being low calorie! Perfect for meal prep too????????????
Macros per serving (total 4)
430 Calories | 41g Protein | 42g Carbs | 11g Fat
Ingredients (for 4 servings)
- 700g Raw Cubed Chicken Breast
- 1 tbps Oregano
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tsp Chilli Powder
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Olive Oil
- 1/2 Lemon Juice
Cook on high heat for 3-4 mins each side till golden brown
- Shredded Lettuce
- Chopped Tomatoes
- Garnish Coriander (optional)
Garlic Sauce
- 150g Fat Free Greek Yogurt (any yogurt works)
- 50g Light Mayo
- 2 Minced Garlic Cloves
- Chopped Coriander/Cilantro
- 1/2 tsp Cumin, Salt, Pepper
- 1/2 Lemon Juice
You can store this sauce for multiple days in a bottle or container, perfect to prep in batches
Golden Rice
- Basmati Rice (207g uncooked gives about 560g cooked weight | 140g Cooked Rice per serving)
- season with Turmeric, Cumin, Paprika, Garlic, Salt
- Add water then bring to a boil then simmer on low heat for 8-10 mins till fully cooked
Distribute into 4 equal servings and enjoy!
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Important notes
- When reheating the meal prep, i would put the sauce and lettuce seperately then heat the rice and chicken in a microwave
- You can store the sauces in little containers in the meal prep box
Hope you all have a great weekend and let me know if you try this recipes!
Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Coconut Pineapple Rice Pilaf Recipe ~ Noreen's Kitchen
Here is a great twist on an old standby! Rice pilaf that is flavored up with a tropical flair by the addition of flaked coconut, tiny chunks of fresh pineapple and coconut water added into the mix with the chicken stock! I also added a healthy dose of Jamaican Jerk seasoning to give it a nice kick.
This was so simple to make and it was delicious with the chicken and shrimp kabobs that I made the night we had this as a side dish! I had enough left over to serve with two other meals that week so this will safely serve 8 to 12 people. Feel free to cut the recipe in half if need be or you can freeze the leftovers in portion sized packages for up to 6 months. Just reheat, fluff and serve!
I hope you will give this coconut pineapple rice pilaf a try and I hope you love it!
Happy Eating!
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Cashew & Raisin Rice Pilaf Recipe | How to make Rice Pilaf
Cashew & Raisin Rice Pilaf Recipe | How to make Rice Pilaf
INGREDIENT LIST:
1 cup white basmati rice (thoroughly washed & then soaked in water for 20 mins and then drained)
2 tablespoon cooking oil
1 cup / 135g onion - chopped
3 garlic cloves - finely chopped
1/2 inch ginger - finely chopped
1 to 2 green chilies (Deseeded) OR 1/4 teaspoon Cayenne pepper OR Indian red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1+1/2 cup /350ml water
Salt to taste (I have added 1/2 teaspoon of salt)
1/4 cup / 35g cashew nuts
1/4 cup / 35g cup raisins
METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 20 minutes. After 20 minutes drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
Transfer the raw cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.
To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is JUST starts brown. It takes about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic, green chilis and fry on medium heat for about 1 minute or until fragrant. Then reduce the heat to low to prevent the spices from burning. Add the turmeric and garam masala. Fry for 30 seconds to a minute. Be careful not to burn the spices.
Add the soaked/strained rice, salt, water and mix well. Increase the heat to high and bring it to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 minutes or until the rice is cooked. Once the rice is cooked, uncover the lid and turn off the heat. Add chopped raisins, and roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Serve hot with your favourite curry.
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