Make This: Coconut Cashew Rice
This rich, savory rice is just about as good as easy summer meals get. With plenty of its own flavor—thanks to ample garlic and scallions—this dish pretty perfectly complements roasted veggies, grilled faux meat, or big, vibrant salads.
What You Need:
1 tablespoon safflower oil
1 yellow onion, minced
2 garlic cloves, minced
4 scallions, minced
1 tablespoon fresh ginger, grated
2 14-ounce cans unsweetened coconut milk
1-1/2 cups Jasmine rice, uncooked
Sea salt, to taste
1/4 cup shredded, unsweetened coconut
1/4 cup cashew nuts, chopped
What You Do:
- Heat the 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 the 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.
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