Lime-Scented Coconut Rice

2 tbsp extra-virgin olive oil

2 tbsp minced onions

1 tbsp minced garlic

1 cup brown basmati rice

3/4 cup organic low-sodium chicken or vegetable broth

3/4 cup canned unsweetened lite coconut milk

1/2 cup water

1/2 tsp kosher salt

1/4 cup finely copped, raw, unsalted cashews

1/2 thinly sliced scallions

1/ cup minced cilantro

1 tsp fresh lime juice

Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, for about 3 min. Add the garlic and cook, stirring, for 30 seconds. Stir in the rice and coat with oil. Add the broth, coconut milk, water, and salt. Bring to a simmer, cover, and cook for 40 to 30 min, until liquid is absorbed. The cooking time of the rice may very. Turn off the heat and let the rice sit for 5 min.

Meanwhile, the toast the cashew in a skillet over medium-low heat for about five min. until lightly colored. Stir frequently and watch closely to prevent burning. When toasted, remove the cashews to a plate to cool.