Coconut Jasmine Rice with Cashews and Peas

By BClover

I revised a earlier recipe called "Jungle Rice" by adding a protein source that now makes this a delicious main dish. I find using fresh herbs instead of dried really makes this an exceptional dish.

Ingredients

• 1 cup basmati rice
• 2 tsp canola oil
• 2 cloves fresh garlic
• 1 1/2 tsp fresh ginger root, finely minced
• 1 cup mushroom broth (Pacific Brand) or water
• 1/2 cup light or regular coconut milk (canned)
• 1 tsp dried basil (or 1 Tbsp fresh, minced)
• 1 tsp dried cilantro (or 1 Tbsp fresh, minced)
• 3/4 tsp salt (use 1/2 tsp if using mushroom broth)
• 1 cup frozen peas, thawed
• 1/4 cup roasted unsalted cashews
• freshly ground black pepper

Preparation

Step 1

Preheat oven to 350 degrees. Rinse rice until water is clear. Heat oil over medium heat in dutch oven or deep skillet (that has a fitted lid) until hot. Add garlic and ginger and saute about 2 minutes. Add rice and saute until grains are coated lightly and evenly with oil, about 1 minute. Add all other ingredients and bring to a boil, stirring occasionally. When at full boil, cover the rice with a fitted lid and transfer to oven (or transfer rice into an ovensafe dish and cover). Bake 15 minutes, stir, then bake another 5 - 10 more. Add peas and cashews and mix well. Serve with side vegetable.