jamaican

Coconut Rice and Gungo Peas with Browned Butter Onions

Name: Coconut Rice and Gungo Peas with Browned Butter Onions
Yield: 1 serving
Cuisine: jamaican
Ingredients: 67 g white rice, dry; 110 g coconut milk; 126 g water; 102 g cooked gungo peas (pigeon peas), drained; 11 g butter; 63 g onion, thinly sliced; 0.79 g black pepper; 2 g salt

This simmered dish pairs white rice, dry with coconut milk, cooked gungo peas, drained and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

77 g Carbohydrates

33 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g white rice, dry 245 kcal
110g coconut milk 217 kcal
126g water 0 kcal
102g cooked gungo peas (pigeon peas), drained 83 kcal
11g butter 79 kcal
63g onion, thinly sliced 25 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

white ricecoconut milkwatersalt
Rinse rice until water runs mostly clear. Add rice, coconut milk, water, and salt to a small pot and bring to a gentle boil.
white ricecooked gungo peas (pigeon peas)
Stir in gungo peas, reduce heat to low, cover, and simmer 14-16 minutes until rice is tender. Remove from heat and rest covered 5 minutes.
white ricebutteronion
While rice cooks, melt butter in a small skillet over medium. Add onion and cook 6-8 minutes until deeply golden, stirring often.
white ricebutteronionblack pepper
Fluff rice with a fork. Fold in browned butter onions and black pepper, then serve hot.