This is a dish that hugs you. It’s just so comforting. The warm, slightly sweet rice with the crunch of cashews, the fresh sweet peas and spicy arugula, makes a lovely combination that’s both hearty but layered as well. This would make a fantastic side with some grilled shrimp or tofu, but honestly, I love eating it on it’s own.
INGREDIENTS (COCONUT RICE)
For 3-4
1 1/2 cups brown jasmine or basmati rice
1 14-ounce can coconut milk
2 cups water
1/2 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
DIRECTIONS
Rub the oil over the bottom of a regular-sized pot (you will also need a tight-fitting lid). Add the rest of the ingredients. Stir and set over high heat, bring it to a boil. Immediately reduce heat to low and cover with a lid. Simmer for 60 minutes, or until the liquid has been absorbed by the rice.
When all (or nearly all) of the coconut-water is gone, turn off the heat, but leave the pot on the burner (covered). Allow the rice to sit for another 5-10 minutes, or until you’re ready to eat. Your coconut rice will stay warm in this way for 1 hour or more (a great make-ahead tip if you’re expecting company!).
INGREDIENTS (FINISHED DISH)
1 recipe brown coconut rice
2/3 cup toasted cashews
1 cup peas (fresh or frozen)
2 tablespoons mint, finely chopped
2 tablespoons basil, finely chopped
1/4 cup coconut flakes, packed
1 handful arugula
salt and pepper to taste
DIRECTIONS
In a small pot of salted, boiling water, blanch the peas by cooking them for 2 minutes (until bright green) and then dunking in ice water.
Combine all of the ingredients together, and season to taste.
