Meals Matter

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Contributed By: mabonh
Womans Day Magazine

Ingredients

3 tbsp Mild vegetable oil, such as canola

1 Medium onion, halved and thinly sliced

1 clove Garlic, chopped

1 tbsp Grated fresh ginger

1 1/2 tsp Salt

2 cups Basmati rice, rinsed several times in cold water, drained well

1 can (14 oz) unsweetened coconut milk (not cream of coconut)

Freshly ground black pepper

1 cup Thinly sliced scallions (about 5)

1/2 cup Grated fresh or shredded unsweetened dried coconut

1/2 cup Dry-roasted cashews, very coarsely chopped

Preparation

1. Heat oil in a large, heavy saucepan over medium-high heat. Ad onion, garlic and ginger; sprinkle with 1/4 salt and cook, stirring, about 8 minutes until soft (do not brown). Add rice and cook, stirring, 2 minutes.

2. Add coconut milk, 2 1/2 cups water and 1/4 tsp each salt and pepper; bring to a boil. Reduce heat to very low, tightly cover and cook 15-20 minutes or until rice is soft and all liquid is absorbed.

3. Transfer to a large serving bowl and fold in scallions and coconut, fluffing rice and breaking up any clumps. Season with 1 tsp salt and pepper to taste. Garnish w/ cashews; serve hot or at room temperature.

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