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Green Beans With Coconut And Popped Rice

Natural.Foodie's picture
Ingredients
  Dried unsweetened coconut/6 tablespoons freshly grated coconut 1⁄4 Cup (4 tbs), shredded
  Boiling water 1⁄3 Cup (5.33 tbs)
  Coarse salt 2 Tablespoon (Kosher)
  Green beans 1 1⁄2 Pound, cut into 1-inch lengths
  Vegetable oil 1⁄4 Cup (4 tbs)
  Cumin seeds 1⁄2 Teaspoon
  Black mustard seeds 1 Teaspoon
  Long grain rice 1 Tablespoon (Preferably Basmati)
  Dried red chilies 3
  Cayenne pepper 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Table salt 3⁄4 Teaspoon
  Fresh coriander 2 Tablespoon, chopped (Cilantro)
Directions

GETTING READY
1) In a small bowl, place the dried coconut, if using and soak in 1/3 cup boiling water for at least 15 minutes. Drain well.

MAKING
2) In a large pot, bring 5 quarts of water to a rolling boil.
3) Add the beans and coarse salt to boil rapidly until the beans are just cooked slightly but still crisp, 2 to 3 minutes.
4) Drain the beans and rinse under cold water; drain again.
5) In a large skillet, add oil to heat up over moderately high heat.
6) Add the cumin and mustard seeds and wait for popping off the seeds.
7) Add rice to brown for about 1 minute, and the stir in the dried chiles.
8) Add the green beans, cayenne, sugar and table salt to stir-fry for 3 minutes, by reducing the heat to moderate.
9) Stir in the fresh or drained coconut and fresh coriander.
10) Cover with a lid and reduce the heat to low to cook for another minute.

SERVING
11) In a salad bowl, transfer the beans and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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