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Categories:
white rice sesame oil water salt red onion red Thai chile baby spinach yellow beets canola oil ground cumin turmeric Curry unsweetened coconut black sesame seeds
Viewed: 25 - Published at: 6 years agoIngredients
- 3/4 cup white rice
- 1 tablespoon sesame oil
- 1 3/4 cups water
- Salt
- 1 red onion
- 1 red Thai chile
- 2 cups baby spinach
- 1 pound yellow beets
- 1 tablespoon canola oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 cup curry leaves
- 2 tablespoons unsweetened coconut
- 1 teaspoon black sesame seeds
Method
- In a small pot, bring the rice, sesame oil, 1 1/4 cups of the water, and a pinch of salt to a boil over high heat.
- Stir once, cover, reduce the heat to low, and cook for 12 minutes.
- Remove the pot from the heat and allow to stand, still covered, for 10 minutes.
- Uncover, fluff with a fork, and set aside.
- While the rice cooks, peel the red onion, halve, and thinly slice.
- Rinse the Thai chile, halve lengthwise, and remove the seeds.
- Thinly slice crosswise.
- Rinse the spinach.
- Peel the beets, halve, and slice about 1/8-inch thick.
- Heat the oil in a large high-sided pan over medium-high heat.
- When the oil is shimmering, add the beets, red onion, and Thai chile.
- Saute until beginning to soften, about 5 minutes.
- Add the spice mix, stir to combine, and cook until fragrant, about 1 minute.
- Add the curry leaves and remaining 1/2 cup water to the pan with the beets.
- Cover the pan, reduce the heat to medium, and cook until the beets are tender, about 3 minutes.
- Uncover and cook until the pan is almost dry, about 1 minute more.
- Add the rice and shredded coconut to the pan with the beets and stir to combine.
- Cook until all ingredients are warmed through and combined, about 2 minutes.
- Add the spinach and stir to wilt, about 1 minute.
- Divide the stir-fry evenly between 2 plates.
- Garnish with sesame seeds and serve.
