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COCONUT CASHEW BASMATI RICE SALAD
3 tbs. vegetable or canola oil
1 onion, sliced
1 clove garlic, chopped
1 tbs. grated ginger
1 1/2 tsp. salt
2 cups basmati rice, rinsed, drained
14 oz can unsweetened coconut milk
Black pepper
1 cup sliced green onions
1/2 cup each shredded unsweetened coconut and dry roasted cashews, chopped
Heat oil in saucepan.* Add onion, garlic, ginger, and 1/4 tsp. salt, cook until soft. Add rice and cook 2 min. Add coconut milk, 2 1/4 cups water and 1/4 tsp. each salt and pepper, bring to a boil. Reduce heat, cover and cook 20 min. or until rice is soft. Transfer to SERVING BOWL and fold in green onions and coconut, fluffing rice. Season with 1 tsp. salt and pepper to taste. Garnish with CASHEWS. Serve hot or at room temp. Makes 9 cups.*
LET'S SEE WHAT WE CAN GET COOKING.... Daylyn [EMAIL PROTECTED] (list owner) Dawn [EMAIL PROTECTED] (moderator) Yahoo! Groups Links
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