1. Heat a medium saucepan over
medium-high. Add 1/2 cup unsweetened
coconut and 1/4 cup chopped
roasted cashews. Cook, stirring, until
coconut is golden brown, about
2 min. Transfer to a large bowl.
2. Return pan to heat, then add 1 tbsp
butter, 1 tsp sugar, 1/8 tsp salt and
1 cup basmati rice. Stir until rice is
glossy, 1 min. Add 1 cup light coconut
milk and 3/4 cup water. Bring to
a boil, then reduce heat to low.
Simmer, covered, until tender, about
20 min. Stir into coconut and cashews.
Per serving: 365 calories,
6 g protein, 44 g carbs, 18 g fat,
111 mg sodium.