Coconut rice is a delicious vegan and gluten-free side, that compliments a wide range of entrees. I prepare it by cooking rice in coconut milk, and season it lightly with salt. Coconut milk adds a creamy and naturally sweet flavor to the rice, which elevates everyday rice into an elegant and flavorful side dish. In this simple recipe for Instant Pot Coconut Rice, all I do is add all the ingredients to the pot and pressure cook the rice for 6 minutes. Continue Reading…
Beet Coconut Stir Fry or Beetroot Thoran is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.
Beets, the Super Food
Beet, or beetroot, is a popular super food that is gaining visibility for a wide variety of health benefits. Based on my internet research, and to name a few, beets are rich in antioxidants, amino acids, and help in reducing blood pressure. Beet greens are rich in Vitamins A, K and C. They taste somewhat similar to kale and swiss chard. In the past few years, I’ve seen beets feature in many restaurants, as appetizers, side dishes, and even as part of entrées . I’ve been experimenting with beets in my recipes, and am loving the results. Although, I must confess that I have yet to fall in love with beetroot ice-cream 🙂
This recipe for Beet Coconut Stir Fry (Beetroot Thoran) is on repeat menu in my home. It’s inspired by one of my favorite south-Indian side dishes, Thoran.
Coconut Lime Chicken and Rice is perhaps one of the tastiest dairy-free and gluten-free meals I’ve made so far! It is unbelievably flavorful, with the tart and tangy lime contrasting the sweet and creamy coconut milk. I marinate the chicken in coconut milk, soy sauce, lime, aromatics and a blend of sweet and savory spices. To infuse the flavors of that marinade deeper, I pressure cook the chicken in the same marinade. The result is moist and tender chicken, that is creamy and delicious. Using the pot-in-pot method, I cook basmati or Jasmine rice in coconut milk in the same Instant Pot (pressure cooker). With very little effort, I am able to put this one-pot meal on the table, in under 30 minutes. To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.
Simple and Elegant Meal – Coconut Lime Chicken and Rice
This recipe is so simple and easy to prepare, yet so elegant to serve for dinner. I start by scoring the chicken breast before marinating it. That boosts the marinade flavor in the chicken, even if you skip the marination process. It takes a sharp knife and make diagonal incisions on the chicken breast as shown in this picture. Then, I combine the marinade ingredients and throw everything in a ziplock bag (who doesn’t like easy clean-up now!). Coconut Lime Chicken and Rice is on rotation menu in my home.
If you have the time, it’s great to marinate this anywhere from 30 mins to 2 hours. If not, just put everything in the pot, chicken and marinade, and the flavors will still be amazing. By skipping the marination, you’ll be able to have this meal ready in under 30 minutes, from start to finish too. I have made this recipe with boneless chicken thighs as well and it turns out pretty good too. You don’t have to score them, just trim off the excess fat.
Cooking Coconut Rice using Pot-in-Pot Method
You can cook the Coconut rice using the Pot-in-Pot method in your Instant Pot (see FAQ on instant pot to learn more). Simply rinse the rice 2-3 times and if you have the time, soak them for 15-20 minutes. Take an oven safe bowl or insert, and add rice, coconut milk and salt. Add chicken and marinade, place a trivet in the pot and place the rice container on top of that. Now, set a cook time for 6 minutes at high pressure, and you’re done!
You can cook the rice separately too. Follow your preferred stove-top, or microwave recipe for making rice, and replace the water with coconut milk.
Serve with Beet Coconut Stir Fry
I like to serve this dish with a side of vegetables. You can serve it with a salad too. As for sides, you can pick any sides that you like, like green beans, carrots, or, peas and corn. I serve this meal with a side of Beet Coconut Stir Fry. Yup! turns out too much of coconut is a good thing for me. I simply saute the chopped beets with some coconut oil or olive oil, mustard seeds, coconut flakes, salt and some Indian spices. It takes only 4-6 minutes to make this delicious side.