Kate's Coconut-Cashew Basmati Rice Salad
Kate's Coconut-Cashew Basmati Rice Salad is a main course that serves 1. For $7.33 per serving, this recipe covers 55% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 3145 calories, 46g of protein, and 180g of fat per serving. 2 people have made this recipe and would make it again. This recipe from Foodista requires green onion, peanut oil, salt and pepper, and ginger. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 21%, this dish is not so amazing. Coconut Basmati Rice, Coconut Basmati Rice, and Coconut Basmati Rice are very similar to this recipe.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 cups basmati rice, rinse several times in cold water and
1/4 cup cashews, halved
1/4 cup grated fresh coconut
1 tablespoon grated fresh ginger
1 clove garlic, chopped
1/2 cup thinly sliced green onion
3 tablespoons tablespoons peanut oil, plus 1 for the cashews
salt and fresh pepper
2 cups unsweetened coconut milk
2 cups water
1 medium yellow onion, peeled, halved and thinly sliced
Equipment:
sauce pan
frying pan
paper towels
oven
Cooking instruction summary:
- 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. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels. 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. When the rice is cooked, remove from the oven and fold
- Make sure you salt this well, otherwise it can be on the bland side. Yum!
Step by step:
1. Heat oil in a medium saucepan.
2. Add onion, garlic and ginger and cook until soft.
3. Add the drained rice, salt and pepper and cook for 3 to 4 minutes. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat.
4. Add the cashews and cook until lightly golden brown.
5. Drain on paper towels.
6. Place coconut milk and water in a medium saucepan and bring to a simmer.
7. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold
8. Make sure you salt this well, otherwise it can be on the bland side. Yum!
Nutrition Information:
covered percent of daily need
