Coconut-Cashew Basmati Rice Salad
Kealin
ingredients
- 3 tablespoons peanut oil, plus 1 tablespoon for the cashews
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 clove garlic, chopped
- 1 tablespoon grated fresh ginger
- 2 cups basmati rice, rinsed several times in cold water and drained well
- Salt and freshly ground pepper
- 1/4 cup raw cashews, halved
- 2 cups unsweetened coconut milk
- 2 cups water
- 1/2 cup thinly sliced green onion
- 1/4 cup grated fresh coconut
directions
- 1
Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
- 2
While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
- 3
Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes.
- 4
When the rice is cooked, remove from the oven and fold in the green onion, and coconut.
- 5
Spoon the rice onto a platter and garnish with the toasted cashews.
Source: Kealin
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