Coconut Cashew Rice

Found in VegNews, July+August 2007

• Ready In: 40 mins
• Serves: 4

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.