Print
Coconut, Cashew Rice
Servings: 2
Preparation Time: 30 minutes
Ingredients:
- 1 cup rice, uncooked
- 1/4 cup dried shredded coconut
- 1/4 cup paneer, cubed or shredded
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon coconut oil
- 1–2 green chilis, finely chopped
- 1/4 cup cashews
- 1/4 teaspoon red chili powder
Directions:
Cook rice with a little salt and coconut oil. Set aside.
On medium-low heat, toast cashews until golden brown and set aside.
Next, on medium-low heat toast paneer and set aside.
In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1–2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.
Usha from Louisville, KY, won $50 for this recipe and photo! Submit your recipes here!
