Kate's Coconut-Cashew Basmati Rice Salad

Photo: Kate Kaplan

Ingredients

3 tablespoons tablespoons peanut oil, plus 1 for the cashews

1 medium yellow onion, peeled, halved and thinly sliced

1 clove garlic, chopped

1 tablespoon grated fresh ginger

2 cups basmati rice, rinse several times in cold water and

salt and fresh pepper

1/4 cup cashews, halved

2 cups unsweetened coconut milk

2 cups water

1/2 cup thinly sliced green onion

1/4 cup grated fresh coconut

Preparation

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!

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About

Wow, this salad is so good. It is flavorful, rich, soft and very textured. I love the cashews and the soft, rich coconut milk. Everyone at dinner loved the rice and lucky me, I got the leftovers! This rice would be great for a BBQ or a Hawaiian dinner. Enjoy this rice salad, I know it will be a favorite in your home.