Coconut Cashew Rice

Coconut Cashew rice

Coconut Cashew Rice

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Rice is my usual go to for those occasions when I don’t want potatoes but need a tasty side dish to compliment the main ingredient in the meal.

Now if you simply Google “rice recipes” you will come up with approximately 60 million results so naturally a little thought is required to narrow down the results and not send you racing to the loony bin.

With this particular rice dish the Coconut and Cashew gives the dish a very unique flavour and anything else you add is gravy.

Here’s how we do this one.

Shopping list:

  • 2 cups Basmati rice
  • 1 1/2  cups Coconut milk
  • 2 cups Chicken Stock
  • 3 tablespoon Canola Oil
  • 3/4 cup Cashew pieces
  • 2 1/2 teaspoons Salt
  • 1 medium Spanish Onion – chopped
  • 1 medium Red Pepper – sliced
  • 1 medium Green Pepper – sliced
  • 3 Garlic cloves – chopped

Putting it all together:

  1. Heat the oil in a large Dutch oven and saute the onion for 2 minutes.
  2. Add in the rice and stir until well coated.
  3. Stir in the Coconut milk, Chicken stock salt and garlic.
  4. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
  5. In the last five minutes add the peppers and cashews to the rice, re-cover and let sit off the heat.
  6. Fluff with a fork and serve.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                             Bon Appetit


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