Coconut Cilantro Rice With Peas and Cashews |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/2 cup shredded coconut |
1 tablespoon canola oil or 1 tablespoon vegetable oil |
2 cups jasmine rice (uncooked) |
3 cups low sodium chicken broth |
1 (15 ounce) can coconut milk (unsweetened) |
1/4 cup chopped cilantro leaf |
1/3 cup roughly chopped cashews |
1 cup frozen peas |
1/2-1 teaspoon salt (to taste) |
Directions:
1. In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
2. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
3. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
4. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
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