Indian-Style Rice with Cashews, Raisins and Turmeric (As prepared live on CBS6’s Virginia This Morning)



1 tablespoon coconut oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/2 teaspoon ground turmeric

1 bay leaf

1 peeled and grated Turmeric root

1/2 cup raisins

1/4 cup golden raisins

3/4 cup cashew halves

Fresh Parsley (chopped)  for garnish

Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric powder and root, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes. Flake with a fork and enjoy! Garnish with fresh parsley.

*Pictured with Moroccan Fog Roast.

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