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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found in VegNews, July+August 2007 Ingredients:
1 tablespoon safflower oil |
1 yellow onion, minced |
2 garlic cloves, minced |
4 scallions, minced |
1 tablespoon grated fresh ginger |
2 (14 ounce) cans unsweetened coconut milk |
1 1/2 cups jasmine rice, uncooked |
sea salt, to taste |
1/4 cup unsweetened coconut, shredded |
1/4 cup cashew nuts, chopped |
Directions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
2. 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.
3. Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
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