Coconut-Curry Wheat Berries and Rice
Coconut-Curry Wheat Berries and Rice is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 293 calories. For 76 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A few people made this recipe, and 92 would say it hit the spot. It is brought to you by Foodnetwork. It works best as a side dish, and is done in about 9 hours and 50 minutes. Head to the store and pick up basmati rice, cayenne pepper, fresh cilantro leaves, and a few other things to make it today. With a spoonacular score of 43%, this dish is good. Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!), Curried Coconut Shrimp with Wheat Berries, and Spicy Vegan Thai Coconut Red Curry with Coconut-Saffron Rice are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 575 minutes
Ingredients:
1/2 cup basmati rice, rinsed
Pinch cayenne pepper
1 teaspoon mild curry powder
1/2 cup loosely packed fresh cilantro leaves
Juice of 1/2 lemon
Kosher salt
1/2 cup lite (reduced-fat) coconut milk
1 small onion, finely chopped
2 tablespoons raisins or currants
2 tablespoons salted and roasted cashews, chopped
1 tablespoon vegetable oil
1/2 cup wheat berries
Equipment:
sauce pan
Cooking instruction summary:
Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance). Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes. Stir in the cilantro, lemon juice and cashews. Serve warm.
Step by step:
1. Soak the wheat berries overnight in enough water to cover by 1 inch.
2. Drain.
3. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes.
4. Let sit, covered, for 10 minutes.
5. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance).
6. Heat the oil in a medium saucepan over medium-high heat.
7. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes.
8. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds.
9. Add the rice and 1/2 teaspoon salt and stir to coat.
10. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes.
11. Stir in the cilantro, lemon juice and cashews.
12. Serve warm.
Nutrition Information:
covered percent of daily need
