Coconut And Cashew Rice Food

COCONUT-CASHEW BASMATI RICE SALAD

Steps:

• 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 of 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 in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. 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.
• 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. 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.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
• 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.
• 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.
• 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.

RICE NOODLES WITH COCONUT-CASHEW SAUCE

Steps:

• Combine the coconut milk and water in a medium-sized saucepan.
• Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
• Lower the heat to a simmer, and cook uncovered for 10 minutes.
• Remove from the heat and stir in the sugar.
• At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
• Strain the mixture through a fine sieve into a bowl.
• Press all the liquid from the garlic, ginger, cilantro, etc.
• ,then discard the solids that remain in the sieve.
• Place the cashews in a blender, and then pour in the coconut milk mixture.
• Puree until smooth.
• Heat a potful of water to a boil.
• Add the noodles, and cook them according to the directions on the package.
• Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
• Immediately add the minced green onion and all the sauce.
• Toss well and enjoy!

COCONUT-CASHEW BASMATI RICE

Steps:

• Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl.
• Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute.
• Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.

COCONUT CASHEW RICE

Steps:

• Heat 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 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.