Coconut Cashew Rice

• 1 tablespoon safflower oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 4 scallions, minced
• 1 tablespoon grated fresh ginger
• 2 (14 ounce) cans unsweetened coconut milk
• 1 1/2 cups jasmine rice, uncooked
• sea salt, to taste
• 1/4 cup unsweetened coconut, shredded
• 1/4 cup cashew nuts, chopped

1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
2. Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
3. Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.

safflower oil, yellow onion, garlic, scallions, ginger, unsweetened coconut milk, jasmine rice, salt, unsweetened coconut, cashew nuts

Taken from www.food.com/recipe/coconut-cashew-rice-256452 (may not work)