John Myers
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Coconut Poulard with Almond and Lentil Rice and Sweet Vegetables
The perfect coconut poulard with almond and lentil rice and sweet vegetables recipe with a picture and simple step-by-step instructions.
Coconut poulard
- 800 g Corn poulard
- 60 g Desiccated coconut
- 2 tbsp Breadcrumbs
- 1 tbsp Flour
- 1 Lime
- 1 Egg
- Chili
Sweet vegetables
- 3 Red peppers
- 1 Mango
- Sugar snap
- 150 g Shallots
- 1 tbsp Coconut oil
- Cumin
- Nutmeg
Almond and Lentil Rice
- 50 g Almonds
- 150 g Brown rice
- 100 g Lentils red
- Salt
- Pepper
- For the breading, mix desiccated coconut, breadcrumbs and flour in a deep plate and add some chilli and lime zest. Then whisk the egg in a separate plate and first add the corn poulard to the liquid egg and then to the breading mixture until it is completely covered.
- Season the breaded poulards with salt and pepper, sear them in coconut oil and then put them in the oven at 170 degrees (convection) for about 8 minutes.
- Fry the rice in coconut oil, deglaze and finally simmer for 45 minutes. After 30 minutes of cooking, add the red lentils and allow to reduce.
- In the meantime, chop the almonds and roast them briefly. When everything is a little thickened, fold the roasted almonds into the lentil rice and season with salt and pepper.
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