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Coconut-Cashew Basmati Salad Recipe

   
 

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     Coconut-Cashew Basmati Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   25 minuetes

Ingredients
3 T peanut oil, plus one for the cashews
1 medium Yellow onion, peeled, halved an
1 clove garlic, chopped
1 T grated fresh ginger
2 cups basmati rice, rinsed several time
Salt and freshly ground pepper
1/4 cup raw cashews, halved
2 cups unsweetened coconut milk
2 cups water
 
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

Instructions
Heat oil in 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 of 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 rice is cooked, remove from the heat and fold in the green onion, and fresh coconut. Spoon the rice onto a platter and garnish with the tosted cashews.
Serving Suggestions
Yeild: 4 servings


Originally Submitted
12/31/2006





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