CookEat Recipe
Cashews and Rice with Coriander Yogurt
Toasted cashews and cooked rice are folded with tomato and a gently simmered coconut sauce seasoned with coriander. Serve with natural yogurt and baked filo crisps.
Method
Steps
Step 1
Weigh the rice dry, rinse and simmer in the measured 1500 ml boiling water for the full packet time until tender. Drain well. Heat the oven to 180°C; spread the chopped cashews on a tray and toast for 6–8 minutes, checking often, until lightly golden.
Step 2
Brush thawed filo with 30 ml of the measured olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Wash and dice the tomato. Cook with the remaining 2 teaspoons olive oil and ground coriander in a pan over medium heat for 3–4 minutes. Add the coconut milk and simmer for 5–8 minutes to thicken slightly, then fold in the rice and cashews.
Step 4
Leave off the heat for 3 minutes, then divide the rice mixture among four plates. Spoon the yogurt around it and serve with the baked filo crisps.
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