Coconut-Orange Cashew Rice

• 1 tablespoon olive oil
• 1 1/2 cups uncooked long-grain rice
• One 14-ounce can coconut milk
• 1/3 cup freshly squeezed orange juice
• 1 teaspoon salt
• 1 seedless orange
• 3/4 cup chopped salted roasted cashews

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the rice and stir to coat with the oil.
3. Add the coconut milk, orange juice, 1/3 cup of water, and salt and bring to a boil.
4. Cover and reduce the heat to low.
5. Simmer for about 20 minutes, or until all the liquid is absorbed.
6. Remove the rice from the heat and fluff with a fork.
7. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes.
8. Cut off the top and bottom of the orange, just exposing the flesh.
9. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith.
10. Slice out each segment of orange, cutting along the membranes.
11. Cut each segment into thirds.
12. Stir the orange pieces and cashews into the rice.
13. Serve hot.

olive oil, longgrain rice, coconut milk, freshly squeezed orange juice, salt, orange, cashews

Taken from www.epicurious.com/recipes/food/views/coconut-orange-cashew-rice-378680 (may not work)