Coconut-Cilantro Rice with Peas and Cashews

Amarante

Wed, Jul 21 2021, 10:35 am

A nice recipe from an extremely unlikely source. I served it with a vaguely Indian type of chicken dish but it would also go well with any kind of simple roasted chicken or fish.

A relatively simple way to dress up rice - the technique is like a standard pilau but the flavorings are a bit different but not so exotic that kids or adults with unadventurous palates would find it scary LOL

Coconut-Cilantro Rice with Peas and Cashews

Excerpt From: Guy Fieri - Guy Fieri Food

SERVES 6 TO 8

½ cup unsweetened shredded coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups Chicken Stock (see Chicken Stock or low-sodium store-bought)
One 13.5-ounce can coconut milk
¼ cup chopped cilantro
1/3 cup roughly chopped cashews
1 cup frozen peas, thawed and drained
1 teaspoon fine sea salt

1. In a dry large saucepan over medium-high heat, lightly toast the coconut for 4 to 5 minutes, stirring frequently. Transfer to a small bowl and set aside to cool.

2. In the same pot, heat the oil over medium-high heat. Add the rice and cook, stirring, until the rice just starts to brown, 6 to 8 minutes. Add the stock and the coconut milk and stir to combine. Bring to a simmer, reduce the heat to low, cover, and cook for 12 minutes or until liquid is absorbed.

3. Remove from the 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.