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?

Fresh Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Raw Berry Pie

Brighten up your next summer picnic with this raw berry pie.
Read More »

Grilled S’mores with Strawberries and Bananas

Nothing says summer quite like vegan s’mores around the campfire.
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 »