Callaloo Coconut Ginger Rice

Name: Callaloo Coconut Ginger Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 cups Callaloo; 1 onion, chopped; 2 garlic cloves, crushed; 2 tablespoons fresh ginger, grated; 1 scotch bonnet pepper (use half or as desired); 2 sprigs thyme; 3/4 cup coconut cream; 1 teaspoon allspice; sea salt, use as desired; fresh ground pepper, use as desired; 2 tablespoons olive oil; 3 cups rice, washed (for this recipe I used long grained white rice)

Submitted by Earthas Cooking

"Aside from being the first leafy green vegetable I ever cooked, the exciting thing about Callaloo is, the many ways you can whip it up and serve it. Callaloo is a popular dish served in different variants across the Caribbean."

Download

photo by Earthas Cooking

Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

3 cups Callaloo
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons fresh ginger, grated
1 scotch bonnet pepper (use half or as desired)
2 sprigs thyme
³⁄₄ cup coconut cream
1 teaspoon allspice
sea salt, use as desired
fresh ground pepper, use as desired
2 tablespoons olive oil
3 cups rice, washed (for this recipe I used long grained white rice)

directions

Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.