Coconut Cashew Rice

Serves 4. Makes great leftovers. Coconut Cashew Rice is a great side dish for most meats and fish.


  • In a medium sauté pan over medium heat, add coconut oil and cashews to the pan and sauté to lightly toast cashew nuts. Add sliced leeks, crushed garlic and grated ginger. Season with a pinch of salt and fresh cracked black pepper. Sauté until leeks are tender, about 5 minutes.
  • Add fresh coconut, and more coconut oil if mixture looks dry. Stir the vegetables until fresh grated coconut turns a toasty golden color.
  • Add Basmati rice. Toss all ingredients together very well. Season with a generous amount of salt and black pepper.

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