Kate'S Coconut-Cashew Basmati Rice Salad

• 3 tablespoons peanut oil
• 1 cashews
• 1 yellow onion medium, peeled, halved and thinly sliced
• 1 clove garlic chopped
• 1 tablespoon fresh ginger grated
• 2 cups basmati rice rinse several times in cold water and
• salt
• pepper
• 1/4 cup cashews halved
• 2 cups unsweetened coconut milk
• 2 cups water
• 1/2 cup green onion thinly sliced
• 1/4 cup coconut grated fresh

1. Heat oil in a medium saucepan.
2. Add onion, garlic and ginger and cook until soft.
3. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
4. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat.
5. Add the cashews and cook until lightly golden brown.
6. Drain on paper towels.
7. Place coconut milk and water in a medium saucepan and bring to a simmer.
8. Add the hot liquid to the rice and bring to a boil.
9. Reduce the heat, cover and cook for about 15 to 20 minutes.
10. When the rice is cooked, remove from the oven and fold

peanut oil, cashews, onion, garlic, ginger, basmati rice, salt, pepper, cashews halved, unsweetened coconut milk, water, green onion, coconut grated fresh

Taken from www.yummly.com/recipe/Kate_s-Coconut-Cashew-Basmati-Rice-Salad-1660434 (may not work)