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:

Quickview
293k Calories
6g Protein
9g Total Fat
47g Carbs
5% Health Score
Limit These
Calories
293k
15%

Fat
9g
14%

  Saturated Fat
5g
33%

Carbohydrates
47g
16%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
267mg
12%

Get Enough Of These
Protein
6g
13%

Fiber
4g
20%

Manganese
0.39mg
19%

Copper
0.25mg
13%

Iron
1mg
10%

Vitamin K
10µg
10%

Magnesium
31mg
8%

Phosphorus
76mg
8%

Selenium
4µg
7%

Vitamin B6
0.1mg
5%

Potassium
178mg
5%

Zinc
0.74mg
5%

Vitamin C
3mg
5%

Vitamin B5
0.37mg
4%

Vitamin B1
0.05mg
3%

Folate
13µg
3%

Vitamin B3
0.62mg
3%

Calcium
31mg
3%

Vitamin A
150IU
3%

Vitamin B2
0.05mg
3%

Vitamin E
0.4mg
3%

covered percent of daily need
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