Green Beans with Coconut and Popped Rice Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient


 Dried unsweetened coconut/6 tablespoons freshly grated coconut1⁄4 Cup (4 tbs), shredded
 Boiling water1⁄3 Cup (5.33 tbs)
 Coarse salt2 Tablespoon (Kosher)
 Green beans1 1⁄2 Pound, cut into 1-inch lengths
 Vegetable oil1⁄4 Cup (4 tbs)
 Cumin seeds1⁄2 Teaspoon
 Black mustard seeds1 Teaspoon
 Long grain rice1 Tablespoon (Preferably Basmati)
 Dried red chilies3
 Cayenne pepper1⁄4 Teaspoon
 Sugar1 Teaspoon
 Table salt3⁄4 Teaspoon
 Fresh coriander2 Tablespoon, chopped (Cilantro)

Nutrition Facts

Serving size

Calories 179 Calories from Fat 109

% Daily Value*

Total Fat 13 g19.2%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1913.2 mg79.7%

Total Carbohydrates 15 g4.9%

Dietary Fiber 5.1 g20.5%

Sugars 2.6 g

Protein 3 g6.9%

Vitamin A 10.6% Vitamin C 5.7%

Calcium 1.4% Iron 3.6%

*Based on a 2000 Calorie diet


1) In a small bowl, place the dried coconut, if using and soak in 1/3 cup boiling water for at least 15 minutes. Drain well.

2) In a large pot, bring 5 quarts of water to a rolling boil.
3) Add the beans and coarse salt to boil rapidly until the beans are just cooked slightly but still crisp, 2 to 3 minutes.
4) Drain the beans and rinse under cold water; drain again.
5) In a large skillet, add oil to heat up over moderately high heat.
6) Add the cumin and mustard seeds and wait for popping off the seeds.
7) Add rice to brown for about 1 minute, and the stir in the dried chiles.
8) Add the green beans, cayenne, sugar and table salt to stir-fry for 3 minutes, by reducing the heat to moderate.
9) Stir in the fresh or drained coconut and fresh coriander.
10) Cover with a lid and reduce the heat to low to cook for another minute.

11) In a salad bowl, transfer the beans and serve immediately.