Coconut Cilantro Rice with Peas and Cashews
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 384
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 3
- Sodium
- 449
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt
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.