Coconut Cashew Rice

Name: Coconut Cashew Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon safflower oil; 1 yellow onion, minced; 2 garlic cloves, minced; 4 scallions, minced; 1 tablespoon grated fresh ginger; 2 (14 ounce) cans unsweetened coconut milk; 1 1/2 cups jasmine rice, uncooked; sea salt, to taste; 1/4 cup unsweetened coconut, shredded; 1/4 cup cashew nuts, chopped

Submitted by pricejc03

"Found in VegNews, July+August 2007"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 4

ingredients

1 tablespoon safflower oil
1 yellow onion, minced
2 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger
2 (14 ounce) cans unsweetened coconut milk
1 ¹⁄₂ cups jasmine rice, uncooked
sea salt, to taste
¹⁄₄ cup unsweetened coconut, shredded
¹⁄₄ cup cashew nuts, chopped

directions

Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.