Coconut Sesame Rice With Wilted Greens

Coconut Sesame Rice With Wilted Greens

Coconut Sesame Rice

2 cups white rice
1 cup water
1 cup coconut milk
1 tablespoon sesame oil
1 teaspoon kosher salt
¼ cup Serrano Ginger Lemongrass Sauce
 

1. In a medium pot fitted with a lid, heat rice over medium heat, shaking the pan every few minutes until fragrant and toasted.
2. Add water, coconut milk, salt, Serrano Ginger Lemongrass sauce, and sesame oil.
3. Bring to a boil and stir.
4. Reduce heat to a simmer.
5. Cover and let steam for 20 minutes.
6. Fluff with a fork.

 
Wilted Greens
 
1 tablespoon olive oil
1 shallot, finely diced
1 bundle of greens (chard, kale, rabe, etc.), stems removed
1 tablespoon Deep Sea Chili Sauce
½ cup coconut milk
season salt and pepper
Cilantro and toasted cashews for garnish

1. Cut the greens into 1 inch thick strips.
2. Heat oil in a medium skillet over medium heat, until shimmering. Add shallots and cook, stirring often, until golden, about 5 minutes.
3. Add greens and Deep Sea sauce, stirring occasionally as the greens wilt. Add the coconut milk; continue stirring until greens are tender, about 10-15 minutes.
4. Serve over coconut sesame rice. Garnish with cilantro and toasted cashews & sesame seeds.