|Coconut Cashew Rice|
|photo by recipe author|
Preparation Time: 30 minutes
- 1 cup rice, uncooked
- 1/4 cup dried shredded coconut
- 1/4 cup paneer, cubed or shredded
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon coconut oil
- 1-2 green chilis, finely chopped
- 1/4 cup cashews
- 1/4 teaspoon red chili powder
Cook rice with a little salt and coconut oil. Set aside.
On medium-low heat toast cashews until golden brown and set aside.
Next, on medium-low heat toast paneer and set aside.
In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.
Usha from Louisville, KY won $50 for this recipe and photo! Submit your recipes here!
Published on November 16, 2016
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