Coconut Cashew Brown Rice (Vegan)
Recipe: #9525
May 09, 2013
Categories: Side Dishes, Cashew Nut, Rice, Brown Rice, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Rice and coconut milk makes a yummy combo and the addition of the curry takes it up a notch. The brown rice must be precooked for this recipe, slivered carrots or thawed frozen peas is a great addition"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (284.5 g)
- Calories 202.1
- Total Fat - 7.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 13.5 mg
- Sodium - 197.4 mg
- Total Carbohydrate - 27.1 g
- Dietary Fiber - 1.7 g
- Sugars - 7.5 g
- Protein - 6.4 g
- Calcium - 160.6 mg
- Iron - 0.5 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the non-dairy spread in saucepan. Add onion and cook until softened. Add garlic; cook 1 minute. Add the cooked rice and curry powder and cook for 1 minute.
Step 2
Add coconut milk and veggie broth; bring to a boil, reduce heat to a light simmer and cook uncovered about 5 minutes, until liquid is just above rice and you see air holes forming. Cover immediately, reduce heat to low and simmer for 15 minutes without lifting lid.
Step 3
Let stand for 10 minutes, then mix in cashews.
Step 4
Season with salt and pepper.
Tips
No special items needed.
1 Reviews
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