Thai Cashew Coconut Rice with Peanut Ginger Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 318.6
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 223.0 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.2 g
- Protein: 7.7 g
View full nutritional breakdown of Thai Cashew Coconut Rice with Peanut Ginger Sauce calories by ingredient
Introduction
Number of Servings: 10
Ingredients
-
1.5 cup Brown Jasmine Rice
15 oz canThai Kitchen Organic Coconut Milk
1 clove Garlic, minced
2 red bell peppers, diced
1 head red cabbage, chopped
1.5 cup shredded carrots
1 cup, halves and whole Cashew Nuts, dry roasted (salt added)
0.33 cup Peanut Butter, smooth style, with salt
2 tbsp Honey
2 tbsp Nakano Seasoned Rice Vinegar
Directions
Rinse the dry rice well until the water runs clear.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MLONDON87.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it's not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste-- you most likely will not need to use all of it. Serve with lime wedges.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MLONDON87.