Wednesday, April 7, 2010

Coconut Cashew Rice

A nice accompaniment to a spiced up dish, this mellow and slightly sweet rice is a great side dish and easy to make.


2 cups cooked brown rice
1/3 cup light coconut milk
¼ cup chopped cashews
¼ cup golden raisins
ICB spray or 1 teaspoon light margarine


Cook rice according to package directions. Spray a medium size pot with ICB or add 1 teaspoon light margarine and add the nuts and raisins and toast on low heat for 5-8 minutes. Add the rice and stir in the coconut milk to evenly coat. Heat for another few minutes and serve.

Makes 4 servings

Serving size: ½ cup Calories 202 Protein 4 g Carb 33 g Fiber 2 g Sugars 6 g Fat 6 g Saturated fat 2 g Sodium 64 mg

Labels: sides, vegetarian, kid friendly, lower sodium


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