COCONUT-CASHEW RICE
Yield 12 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. Spread coconut on a baking sheet and toast until golden, about 3 minutes. Let cool. 2. In large saucpan, cover rice with water, add salt and bring to a boil. Cover and simmer until rice is tender and water absorbed, about 12 minutes. Spread rice on a baking sheet and let cool slightly. 3. In large, deep nonstick skillet, heat olive oil until shimmering. Add cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in rice and cook until heated through. Transfer to large bowl, carnish with toasted coconut and serve.
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