Recipe courtesy of Guy Fieri
Episode: Guy Lightens Up
Total:
25 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.

Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

IDEAS YOU'LL LOVE

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Coconut Cupcakes

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macarons

Recipe courtesy of Ina Garten

Chocolate Coconut Balls

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Tyler Florence

Sushi Rice

Recipe courtesy of Alton Brown

Coconut Cake

Recipe courtesy of Ina Garten

Fried Rice

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking