Coconut Cashew Brown Rice (Vegan)
Created by KittenCal on May 9, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 17m
- Recipe #9525
Ingredients
- 2 to 3 tablespoons non-dairy spread (I use Earth Balance)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups cooked brown rice
- 1 teaspoon curry powder
- 2 cups coconut milk
- 1 cup vegetable broth (or 1 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
- 1/4 cup cashews, toasted
- Sea salt and freshly ground pepper (to taste)
How to Make
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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.
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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.
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Step 3: Let stand for 10 minutes, then mix in cashews.
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Step 4: Season with salt and pepper.
Nutritional Facts
- 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