Saturday, February 12, 2011

Coconut-Cashew Basmati Rice Salad

Alright. Where do I start? First of all, the fact that this recipe says to cook the rice for 15-20 minutes is insane. It's still liquid at that point. Basmati rice typically takes 45 minutes or so to cook. But I am stupid and went by the recipe, so it was not even close to done by the time our fish was done. So we hate the fish and then later ate the rice. It was not really great and had us pining for the Caribbean Coconut Rice I made awhile ago. It was much better.


Coconut-Cashew Basmati Rice Salad
Bobby Flay: Boy Meets Grill // Food Network

3 tablespoons peanut oil
1 tablespoon 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 -- rinsed several times in cold water and drained well
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

1. 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.

2. 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.

3. 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 heat and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

Servings: 4

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