Usenet Newsgroups Coconut-Cashew Rice From: recipes@swcp.com (Tracy E. Carman) COCONUT-CASHEW RICE Food & Wine - April 2010 (pg 146) 1 cup dried, unsweetened coconut flakes (1 1/2 ounces) 2 cups basmati rice, rinsed 3 cups water 1 1/2 teaspoons salt 2 tablespoons extra-virgin olive oil 1 1/2 cups salted roasted whole cashews (6 ounces) Preheat the oven to 350.  Spread the coconut on a baking sheet and toast until golden, about 3 minutes.  Let cool. In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil.  Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes.  Spread the rice on a baking sheet and let cool slightly. In a large, deep nonstick skillet, heat the olive oil until shimmering.  Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute.  Stir in the rice and cook until heated through.  Transfer the rice to a large bowl, garnish with the toasted coconut and serve. Serves: 12 -- Rec.food.recipes is moderated by Tracy E.Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Coconut-Cashew Rice