Coconut Curry Cashew Rice (Vegan)
Recipe: #8841
April 02, 2013
Categories: Side Dishes, Rice, Brown Rice, 5-Minute Prep, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Brown rice and coconut milk pair up together for a delicious combinatin with the addition of curry. For a flavor variation, add thinly slivered veggies such as carrots and/or bok choy, the rice is already cooked before usin g for this recipe"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (324.6 g)
- Calories 295
- Total Fat - 8.3 g
- Saturated Fat - 3.4 g
- Cholesterol - 13.8 mg
- Sodium - 504.8 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 2.1 g
- Sugars - 1.5 g
- Protein - 7.9 g
- Calcium - 171.5 mg
- Iron - 0.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt non-dairy spread in saucepan; add onion and cook until softened.
Step 2
Add garlic and curry; cook 1 minute.
Step 3
Add rice; cook 1 minute.
Step 4
Add coconut milk, veggie broth; simmer 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 5
Let stand for 10 minutes, then mix in salted cashews.
Step 6
Season with sea salt and pepper if desired.
Tips
No special items needed.
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