R & S: Coconut Cashew Rice

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* Exported from MasterCook *

 

Coconut Cashew Rice

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large onion -- minced

2 whole garlic cloves -- minced

4 whole scallions -- trimmed and minced

1 tablespoon fresh ginger -- grated

1/2 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon hot red pepper flakes

1/4 cup unsweetened coconut milk

1 tablespoon sugar

5 cups long-grain rice -- cooked and cold

1/2 cup shredded unsweetened coconut

salt and pepper -- to taste

1/4 cup cashews -- chopped, for garnish

 

Heat the oil in a large skillet or wok over medium heat until hot. Add the

onion and garlic and cook until the onion is softened, about 5 minutes. Add the

scallions, ginger, turmeric, cinnamon, cloves, red pepper flakes, coconut milk,

and sugar and stir-fry over medium high heat for 2 minutes, or until fragrant.

Add the rice, stir to combine well, and heat unitl the rice is hot. Stir in the

shredded coconut. Season to taste with salt and pepper. Transfer to a serving

dish, sprinkle with the cashews and serve.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 636 Calories; 6g Fat (8.7% calories from

fat); 12g Protein; 130g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0