One Pot Green Rice with Poached Eggs & Coconut
This recipe was featured in Edible Boston, Winter 2021.
Ingredients
- 1 can coconut milk, (full fat)
- 1 bunch (1 oz) cilantro, leaves and thin stem included
- 1 bunch (4-5 oz) lacinato kale or spinach,, stems removed and cut into ribbons
- 1'' piece ginger, peeled and grated (about 1 teaspoon)
- 2 garlic cloves, (1 whole, 1 grated/minced)
- 1 lime
- 1.5 teaspoons diamond kosher salt (if using any other salt, use half the amount), , divided
- 2 tablespoons olive oil
- 1 large shallot, , sliced
- optional: ½ large kohlrabi, , peeled and diced into ¼’’ cubes
- 1 cup white basmati rice
- 4 eggs
- optional: toasted coconut, (unsweetened)- just dry toast in a cast iron skillet for about 5 minutes
Instructions
- In a blender, combine 2/3 cup water with coconut milk, cilantro, collards, ginger, one garlic clove, zest of one lime and ¾ teaspoon diamond kosher salt (or just under ½ teaspoon sea salt). Blend until smooth.
- Heat a medium dutch oven over low heat. Add in olive oil, shallot (and kohlrabi, if using). Saute until just beginning to turn brown.
- Add in the grated garlic clove and saute until brown, about one minute. Add in rice and remaining salt. Stir to coat rice in oil. Add in coconut milk mixture.
- Bring to a boil, then reduce heat to a simmer. Simmer, covered, until rice is cooked, about 15 minutes. If you notice that there is still excess liquid, simmer uncovered for an additional 5 minutes.
- Make 4 small indents and crack each egg into the indent. Cover pan and cook until egg whites are mostly opaque, but egg yolks are not fully set, about 5 minutes.
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