Coconut-Cashew Rice

• FAST
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 cup dried unsweetened coconut flakes (1 1/2 ounces)
2. 2 cups basmati rice, rinsed
3. 3 cups water
4. 1 1/2 teaspoons salt
5. 2 tablespoons extra-virgin olive oil
6. 1 1/2 cups salted roasted whole cashews (6 ounces)

1. Preheat the oven to 350°. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.
2. In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.
3. In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut and serve.