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Thai Cashew Coconut Rice with Peanut Sauce

A colorful side dish for any season and any occasion! Pack up this fragrant rice dish for a light lunch, serve alongside glazed pork roast, top with a fried egg, or add chicken strips or tofu steaks for a rice bowl with protein topping. The gentle flavors combine for a light and delightful bite with veggie crunch. Go vegetarian for lunch, dinner, or a hearty midnight snack. Prepare ahead and store in the fridge for easy meals all week long.


Yield: Serves 8-10
Prep Time: 10 minutes
Inactive Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

For coconut rice
1 ½ cups dry jasmine rice
1 15-ounce can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
½ cup + 1 cup cilantro, chopped and divided
2 red bell peppers, finely chopped
½ cup edamame
½ red cabbage, shredded
2 carrots, chopped
1 small onion, finely diced
2 green onions, thinly sliced
1 cup cashews, chopped

For the sauce
⅓ cup natural peanut butter
2 tablespoons honey
2 tablespoons Kikkoman® Rice Vinegar
2 teaspoons Kikkoman® Sesame Oil
Lime wedges, for serving


  1. In a medium-sized pot, combine the rice, coconut milk, garlic, salt, and water. Bring to a boil. Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes. After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is absorbed.
  2. As you wait for the rice, chop the vegetables and combine in a bowl.
  3. For the sauce, combine the peanut butter and honey in a small, microwave-safe bowl. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the rice vinegar, and sesame oil. Stir again. Thin as desired with water.
  4. Fluff the rice and add cilantro. Combine the rice with the chopped vegetables and cashews. Drizzle with the peanut sauce and serve with lime wedges.


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