09 May 2008

Coconut Cashew Basmati Rice Salad

Food Network has gotten out of hand in the past few years, I will admit. Sometimes there's more flash and showboating than actual quality cooking going on. But every once in awhile, there's still a gem of a recipe to be had. This one I picked up from Boy Meets Grill 3-4 years ago, and it's practically a staple in our house in the warmer months. This exotic little rice dish has a great mix of flavors and best of all - is good hot, warm, or room temperature. It really goes well with a lot of dishes, and is great paired with grilled food.

The textures going on in this salad are insane - creamy rice (thanks to that warm, almost sweet coconut milk) with crunchy cashews and green onions, and coconut bits to round everything out. The flavors are brilliant, a dish that hints at sweetness but is also so nutty and fresh-tasting. This is another one of those dishes that I find people raving over, and I never have leftovers. Try it next time you throw some fish or meat on the grill and you'll see why.

Coconut Cashew Basmati Rice Salad
(from Bobby Flay)

3 Tbsp. peanut oil + 1 Tbsp. for the cashews (I like to use coconut oil)
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 Tbsp. grated fresh ginger
2 c. basmati rice, rinsed several times in cold water and drained well
Salt and freshly ground pepper (it is important to properly salt this dish! It's rather bland otherwise)
1/4 c. raw cashews, halved
2 c. unsweetened coconut milk
2 c. water
1/2 c. thinly sliced green onion
1/4 c. grated fresh coconut (optional)
1/4 c. chopped cilantro (optional)

Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.

While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.

Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and cilantro/coconut (if using). Spoon the rice onto a platter and garnish with the toasted cashews.


Gretchen Noelle said...

Hey! I posted about a rice salad today too! This looks yummy, but expensive here in Peru between the coconut milk and cashews. Maybe one day I will try it with some cashew curry chicken. Mmmm....

Susan from Food Blogga said...

I had to leave a comment Nemmie because I just made quinoa with a coconut milk and cashew sauce for dinner last night. :) And I could go for yours tonight.

Anonymous said...

that looks and sounds amazing. i really do like cashew nuts in rice so this is just lovely.

Vicky said...

This looks really good. I love the mix of ingredients. Thanks for the recipe.
Vicky xxx

Georgina Ingham | CulinaryTravels said...

That looks so good. Thank you for sharing :)

Angela said...

I love this combination of flavors -- and adding cashews really pushes my buttons. Thanks for sharing!

RecipeGirl said...

I adore coconut rice, so turning it into a bit of a salad is a brilliant idea. Bookmarked for sure! Nice site (by the way!)

Julia Carlin Glass Beads said...

This looks yummy. Great picture too. I'm making this soon!!!

Anonymous said...

I suggest adding red chili for a little spicy kick. It's great!

Jason Smith said...

This is an amazing and informative blog post here... Really its great to be here... Thanks very much for the sharing all these interesting recipes.


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