Coconut Cilantro Rice With Peas And Cashews

• 1/2 cup shredded coconut
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 2 cups jasmine rice (uncooked)
• 3 cups low sodium chicken broth
• 1 (15 ounce) can coconut milk (unsweetened)
• 1/4 cup chopped cilantro leaf
• 1/3 cup roughly chopped cashews
• 1 cup frozen peas
• 1/2 - 1 teaspoon salt (to taste)

1. In a large stock pot, over medium-high heat, add the coconut 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.
3. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
4. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

shredded coconut, canola oil, jasmine rice, chicken broth, coconut milk, cilantro leaf, cashews, frozen peas, salt

Taken from www.food.com/recipe/coconut-cilantro-rice-with-peas-and-cashews-406512 (may not work)