Coconut Cashew Rice

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