Thai Coconut Rice with Cashew Ginger Dressing
Thai Coconut Rice
1 cup Nature's Earthly Choice™ Brown Rice & Barley Medley
2 ½ cups coconut milk
½ cup cashews, chopped
1 cup red cabbage, chopped
1 cup shredded carrots
½ cup green onions, chopped
¼ cup packed fresh cilantro, chopped (or 1 ½ tablespoons dried cilantro)
Cashew Ginger Dressing
⅓ cup cashew butter
1 tablespoon fresh grated ginger
2 tablespoons sesame oil
2 tablespoons honey or sugar
1 tablespoon rice vinegar
¼ to ½ cup warm water
Salt, to taste
- Bring the coconut milk to a boil and add 1 cup brown rice and barley. Reduce heat, cover, and simmer for 35 minutes.
- In a small pan over low heat, warm the cashew butter for 3 to 5 minutes. Transfer to a bowl and whisk with ginger, oil, honey, and rice vinegar. Add warm water until the dressing is your desired consistency.
- In a large bowl, combine the coconut rice, cashews, red cabbage, carrots, green onions, and cilantro. Mix in the cashew ginger dressing or drizzle on top.