Coconut-orange cashew rice

We went to Hilary and Matt’s the other night to watch Georgia play (and lose miserably to) Mississippi State. The game was horrendous, but the food and company were fantastic.

I was particularly fond of this rice. I think you will be, too.

This recipe came from a cookbook Hilary and Matt have, called “The Deen Bros. Take it Easy: Quick and Affordable Meals the Whole Family Will Love.” It’s by Paula Deen’s sons (the sons of Lady and Sons restaurant). Matt loves good Southern cooking, but many of Paula’s recipes are too complicated to make for dinner after work. They like this cookbook because the recipes don’t take as much time, but are still good.

Hilary and Matt’s pots have lids that actually fit. And they can find said lids. It is very fancy. Also, there’s a part where you need a towel. Don’t ask why. Just do it.

Remember, you can find coconut milk with the Asian foods. Also, we found the orange peeling instructions kind of weird. But in all, this is a very simple recipe. You can just peel the orange like you normally do if you agree that those instructions are confusing.

Coconut-0range cashew rice (From The Deen Bros Take It Easy)
Serves 6
1 tablespoon olive oil
1 1/2 cups uncooked long-grain rice
One 14-ounce can coconut milk
1/3 cup freshly squeezed orange juice
1 teaspoon salt
1 seedless orange
3/4 cup chopped salted roasted cashews

Heat the olive oil in a large saucepan over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, orange juice, 1/3 cup of water and salt, then bring to a boil. Cover, reduce heat to low and simmer for about 20 minutes (until all the liquid is absorbed).

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with a lid, and let the rice steam for 5 minutes.

Cut off the top and bottom of the orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of orange, cutting along the membranes. Cut each segment into thirds. Stir the orange pieces and cashews into the rice. Serve hot.

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About Jen @ Marshmallows and Margaritas

Sugar addict / glitter lover / cocktail enthusiast
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3 Responses to Coconut-orange cashew rice

  1. Molly says:

    Yet another dish I plan to make :) I made the croque sammiches last night and used some horseradish mustard and they were super awesometastic.

  2. Hilary says:

    HILARIOUS that the rice made the blog! It was very yummy, though. Needless to say, Matt and I will be making that again.

  3. Jen says:

    I loved that rice! I am going to post the broccoli, too. I just haven’t had time yet.

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