Coconut Cashew Rice

Coconut Cashew rice

Coconut Cashew Rice

  • Servings: 4-6
  • Difficulty: Easy
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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

Curried Rice Salad with Shrimp

 

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Curried Rice Salad with Shrimp

  • Servings: 4-6
  • Difficulty: Easy
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This is one of those super easy recipes to make that can be a side or main dish and as an added bonus it can be made ahead and left in the refrigerator for a couple of days and all you would need to do when you wished to have it is add the shrimp.

Here’s how we do this one.

Shopping list:

  • 1 bag medium shelled and deveined Shrimp
  • 1 medium White Onion – diced
  • 3 tablespoons Canola oil
  • 1 13 ounce can Coconut milk
  • 3 tablespoons Curry powder
  • 1 8 ounce can of Peas
  • 1 medium Red pepper – diced
  • 2 1/2 cups Chicken Broth
  • 1 cup Long Grain Rice

Putting it all together:

  1. Preheat your oven to 350°
  2. In a large dutch oven heat the canola oil and cook the the onions until just translucent… about 3 minutes.
  3. Add the rice and stir until well coated. Pour in the chicken broth. stir and bring to a boil with the lid on. Turn off the heat and put in the oven for 35 minutes.
  4. In a large sauce pan heat the coconut milk and curry powder stirring continually until sauce starts to thicken. Mix in the red pepper and peas and continue cooking for about another five minutes.
  5. Add the curry sauce and vegetables to the rice, mix well and set aside to cool.
  6. While the rice mixture is cooling saute the shrimp until just pink.
  7. When the shrimp has cooled, plate the rice mix and top with the shrimp.
  8. Enjoy

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

Until next time……

                         Bon Appetit