What's Cooking?

Coconut Cashew Rice

Relish the lingering warm-weather days with this summery side dish.

This rich, savory rice is just about as good as easy summer meals get. With plenty of its own flavor—thanks to ample garlic and scallions—this dish pretty perfectly complements roasted veggies, grilled faux meat, or big, vibrant salads.

Serves 4

What You Need:

1 tablespoon safflower oil
1 yellow onion, minced
2 garlic cloves, minced
4 scallions, minced
1 tablespoon fresh ginger, grated
2 14-ounce cans unsweetened coconut milk
1-1/2 cups Jasmine rice, uncooked
Sea salt, to taste
1/4 cup shredded, unsweetened coconut
1/4 cup cashew nuts, chopped

What You Do:

  1. Heat the oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
  2. Add scallions and ginger, and cook until fragrant. Stir in the coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender, about 25 minutes. If more liquid is needed, add a small amount of water.
  3. Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
 Comments

More What's Cooking?

Quinoa Nachos

Try these spicy, cheesy quinoa nachos for an innovative twist on a fun classic.
Read More »

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

Mushroom Miso Soup

Combined with seaweed, dried mushrooms create an umami-filled, flavorful soup.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Chocolate Sugar Cookies with Candy Cane Frosting

These incredible cookies won VegNews' first-ever Holiday Cookie Contest.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »