One-pot turmeric coconut rice with kale

One-pot turmeric coconut rice with kale is smooth, aromatic, and flavorful. Coconut milk and toasted coconut flakes are the plant-based riches you love with healthy kale and scallions to add delightfully textured layers.

Build a better rice dish

More than just a side or 'filler,' rice can provide the foundation to build flavorful, healthy recipes that stand alone as satisfying one-pot meals. The trick is using the 'right' rice and adding ingredients that enhance flavor and nutrition.

The ‘right’ rice

Switching from white rice to brown is a relatively painless way to positively impact your overall nutrition. Rice has three parts – the outer shell, the bran, that has all the fiber. The inner part, the germ, contains the bulk of the nutrients, and the endosperm is the white 'filler.'

When you make white rice, that's what you’re getting – the 'filler.' Brown rice, on the other hand, gives you all the fiber and nutrients because it has all three of the rice parts.

You'll find brown rice as long, medium, and short varieties with varying degrees of chewiness and distinctive flavors. Longer grain rice tends to cook up fluffier while the short grain kinds tend to cling together.

My current rice obsession is brown basmati. It takes about 35 minutes to get tender and has a nutty, kind of 'popcorn' aroma.

In addition to rice, here’s what you’ll need to make this aromatic and appealing recipe:

Coconut flakes – Coconut comes in three forms – flakes, shredded, and desiccated. Use coconut flakes for this recipe. It's possible to substitute shredded coconut, but only toast it for about 10 seconds. Desiccated coconut is ground. Don’t bother toasting that. Add a tablespoon or 2 at the end of cooking if you want more coconut flavor.

Sesame seeds – along with the coconut flakes, we’ll toast sesame seeds for a nutty flavor.

Scallions (green onions) – we’re going to use the white and green parts of our scallions – at different times, so try to separate them, but don’t get precious. Your rice will taste delicious no matter how you mix the scallions.

Turmeric - A spice filled with earthy warmth with mild scents of orange and ginger. When the Curcuma root is dried and ground up, it shows up on our shelves as turmeric. It has a bitter and earthy-sweet taste.

Black pepper - this is the only 'heat' spice we're adding. If you want more zip, consider adding red chili flakes after cooking. 

Rice – I’ve made my case for brown rice, but here's what's important. You may need to adjust the amount of vegetable broth depending on the kind you use. Brown rice will need more liquid. If you use white rice, add 1 ¾ cups of broth and adjust as needed.

Coconut milk – I usually use a ‘lite’ coconut milk, but you can use a whole fat if you choose. Want to lower the fat content even more? Try adding 1 ¾ cups (14 oz.) plant milk and a drop or 2 of coconut extract.

Vegetable broth – You can use water in place of broth, but I find broth adds more flavor. Broth can also add salt, so resist adding salt until the end

Kale – Hearty kale adds a chewy texture. Be sure to shred it or grab a bag of prepped kale for convenience.

Lime juice and zest– Zesty flavor to brighten up the kale and coconut. To be on the safe side, try to use organic limes if you are using the zest.

FAQ's

Rice before liquids

The process for this recipe is quick and easy. The majority of your time will be letting the rice simmer while you clean up and relax (here’s hoping for that last part).

Once you toast the coconut and sesame seeds, you’ll want to transfer them into a bowl and then, while the pan is hot, drop in your turmeric and scallions. Give 30 seconds moving the scallions before you add the rice.

Yes, we’re adding the rice before the liquid. This helps to toast it and bring out even more of the nutty flavor. Brown rice needs no more than 2 minutes for toasting. If you are out of patience, you can skip this step and just get the rice, coconut milk, and broth in the pot.

Be sure when you add the liquids that you scrape the bottom of the pan. This will free any bits of scallions, turmeric, and toasted rice. This helps to keep the rice from sticking.

What to serve with this recipe

If you want to add a bit of protein directly to the rice, consider a can of adzuki, black beans, or chickpeas.

Crispy tofu in the pan with the rice or perhaps an accompanying dish of sweet and sour tofu or crispy tofu with Indian curry sauce are complementary dishes.

You won’t go wrong with an Indian-inspired soup such as pineapple lentil, carrot and red lentil soup, or sweet potato dal.

Serve this up alongside baked chickpea burgers, samosa burgers, or spinach and potato patties. No bun needed!

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