Coconut coriander rice with peas and cashews
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Add the coconut to a large stock pot, over a medium-high heat, and lightly toast. Remove to a small bowl and set aside.
2) In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine.
3) Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from the heat and stir in the coriander, cashews and peas.
4) Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
Rate this recipe
Overall Rating:
4.70
(10)
