Coconut-Cashew Basmati Rice Salad

Name: Coconut-Cashew Basmati Rice Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters basmati rice, rinsed several times in cold water and drained well; 59 milliliters grated fresh coconut; 1 Tbsp grated fresh ginger; 1 clove garlic, chopped; 118 milliliters thinly sliced green onion; 3 Tbsps peanut oil, plus 1 tablespoon for the cashews; 59 milliliters raw cashews, halved; 4 servings Salt and freshly ground pepper; 473 milliliters unsweetened coconut milk; 473 milliliters water; 1 medium yellow onion, peeled, halved and thinly sliced

Coconut-Cashew Basmati Rice Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe makes 4 servings with 786 calories, 12g of protein, and 45g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up basmati rice, water, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Watch how to make this recipe.

Heat oil in a medium saucepan.

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Cooking Oil

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Sauce Pan

Add onion, garlic and ginger and cook until soft.

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Garlic

Ginger

Onion

Add the drained rice, salt and pepper and cook for 3 to 4 minutes.

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Salt And Pepper

Rice

While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat.

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Rice

Cooking Oil

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Frying Pan

Add the cashews and cook until lightly golden brown.

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Cashews

Drain on paper towels.

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Paper Towels

Place coconut milk and water in a medium saucepan and bring to a simmer.

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Coconut Milk

Water

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Sauce Pan

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.

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Green Onions

Cashews

Coconut

Rice

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Oven

Equipment

Ingredients

Servings:

473milliliters

basmati rice, rinsed several times in cold water and drained well 59milliliters

grated fresh coconut 1Tbsp

grated fresh ginger 1clove

garlic, chopped 118milliliters

thinly sliced green onion 3Tbsps

peanut oil, plus 1 tablespoon for the cashews 59milliliters

raw cashews, halved 4servings

Salt and freshly ground pepper 473milliliters

unsweetened coconut milk 473milliliters

water 1medium

yellow onion, peeled, halved and thinly sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Donati Family Vineyards Sisters Forever Un-Oaked Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.