Name: Coconut rice with capsicum and coriander
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup (40g) shredded coconut; 2 tablespoon vegetable oil; 2 teaspoon chilli oil; 1 brown onion (150g), chopped coarsely; 1 red capsicum(200g), chopped coarsely; 3 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated; 1 1/2 cup (300g) calrose rice; 1 1/2 cup (375ml) vegetable stock; 1 cup (250ml) water; 140 millilitre can coconut milk; 3 green onions, chopped coarsely; 1/4 cup coarsely chopped fresh coriander; 1/4 cup (60ml) lemon juice; 1/4 cup fresh coriander leaves

Coconut rice with capsicum and coriander

This coconut rice with capsicum and coriander is a great quick and easy vegetarian meal. Calrose rice is a medium-grain rice that is extremely versatile; you can substitute short or long-grain rice, if necessary.

Ingredients

1/2 cup (40g) shredded coconut

2 tablespoon vegetable oil

2 teaspoon chilli oil

1 brown onion (150g), chopped coarsely

1 red capsicum(200g), chopped coarsely

3 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated

1 1/2 cup (300g) calrose rice

1 1/2 cup (375ml) vegetable stock

1 cup (250ml) water

140 millilitre can coconut milk

3 green onions, chopped coarsely

1/4 cup coarsely chopped fresh coriander

1/4 cup (60ml) lemon juice

1/4 cup fresh coriander leaves

Method

1.Heat wok, add coconut; stir constantly until browned lightly. Remove from wok.

2.Heat oils in wok; stir-fry brown onion, capsicum, garlic and ginger until onion softens.

3.Add rice to wok; stir-fry 2 minutes. Add stock, the water and coconut milk; simmer, covered, about 20 minutes or until liquid is absorbed and rice is tender.

4.Remove from heat; stir in green onion, chopped coriander, juice and half the coconut. Sprinkle with remaining coconut and coriander leaves to serve.

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Ingredients

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