Recipe

PG - Dish: Caribbean Coconut Rice with Cuban Salsa Verde

The word fusion could have been invented just for the Caribbean. It is a place where everything meets and gets all mixed up into something new and exciting.

No one knows this more than PG, who on her first encounter with Caribbean cuisine felt the fusion vibe. The result was a combination of two recipes which, in pure Caribbean fashion, have now become one!

 

Ingredients

• 1-1/2 cups chicken broth (I used vegetable broth)
• 1 cup coconut milk
• 1 cup parboiled rice (I used regular Basmati rice)
• 2 tbsp olive oil (EVOO)
• 1 cup red onion, finely chopped
• 1-3/4 cups (1/4-inch) cubed peeled butternut squash (I left this out)
• 1 tsp chopped fresh or 1/4 teaspoon dried thyme (I used dried thyme)
• 1/8 tsp allspice
• 1 tsp ground coriander seeds
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper from the mill
• 2 handfuls of black beans, soaked for 6-8 hours, rinsed and drained 3x in between For 4 tbsp Cuban Salsa Verde (see below)
• 1 1/2 cups fresh cilantro leaves, washed thoroughly and chopped coarsely
• 2 green onions, cleaned and chopped
• 1 tbsp lime juice (I used lemon juice)
• 1 tbsp olive oil (EVOO)
• 2 garlic cloves, peeled and coarsely chopped
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp dried crushed red pepper (I used black pepper and a pinch of red chilli powder)

Method

Cook the black beans in a pressure cooker or a deep saucepan till very tender.

Bring the vegetable broth and coconut milk to a boil in a saucepan over high heat until it starts to boil, add rice.

Cover with a lid, reduce heat to minimum and simmer for 10-15 minutes or until liquid is absorbed. Remove from heat and uncover lid.

In the meantime, heat 2 tbsp oil in a large sauté pan over medium-high heat; add chopped onion, sauté for a few minutes till golden brown.

Reduce heat to medium and add squash, if using, and cook until done, stirring occasionally.

Stir in thyme and remaining spices, stir for a minute and add the black beans.

Add rice to beans mixture, stirring gently and sparingly to combine without breaking the rice up.

Prepare the salsa verde by grinding all the ingredients together and cooking in the microwave for 2 minutes at 900 W (optionally for 5 minutes on stovetop) until it starts to bubble.

Eat warm or cold combined with a salad Note from Pg: "Don't be afraid to experiment with Caribbean cuisine - I did and despite my fears, it was fantastic!"

 

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