Coconut Cashew Basmati Rice Salad

By angielaine

Ingredients

• 3 Tbsp Canola Oil
• 1 Medium Onion, halved and thinly sliced
• 1 Clove Garlic, minced
• 1 Tbsp Ginger, grated
• 1 1/2 tsp Salt
• 2 c. Basmati Rice
• 1 can (14 oz) Unsweetened Coconut Milk
• Freshly Ground Pepper
• 1 cup Scallions, thinly sliced (about 5)
• 1/2 cup Shredded Dried Coconut
• 1/2 cup Dry-Roasted Cashews, coarsely chopped

Preparation

Step 1

Heat oil in a large, heavy saucepan over medium-high heat. Add onion, garlic and ginger; sprinkle with ¼ tsp salt and cook, stirring about 8 minutes until soft (not brown). Add rice and cook, stirring 2 minutes. Add coconut milk, 2 ¼ cups water and ¼ tsp each of salt and pepper; bring to a boil. Reduce heat to very low, tightly cover and cook 15 to 20 minutes or until rice is soft and all liquid is absorbed. Transfer into large serving bowl and fold in scallions and coconut, fluffing rice and breaking up any clumps. Season with 1 tsp Salt and pepper to taste. Garnish with cashews; serve hot or at room temperature.