Tuesday, July 5, 2011

summer grilling

I hope everyone had a lovely 4th of July weekend! While we didn't get to enjoy any fireworks, we did get a chance to hang out in the backyard, drink beer, and grill a little, so we were both happy campers. Sunday night was actually only mildly hot, we had a somewhat cool breeze which worked out perfectly. We also had a full growler of Coast Brewery's Boy King IPA, so we were pretty much set for the day. Jacob grilled some delicious chicken satays with a cashew sauce, and I made dessert {more on that in sunday sweets} as well as a cucumber-mango rice, which I will share with all of you lovely people because it's just that good.

Cucumber-Mango Rice
3 cups coconut water
1 1/2 cups dry jasmine rice
1 tbsp. unsalted butter
1 tsp. kosher salt
1 1/2 cups half-moon sliced cucumbers
1 mango, pitted, peeled and diced
salt to taste
chopped up cashews {optional}

Boil coconut water in a large saucepan.
Stir in rice, butter, and salt. Return mixture to a boil, cover, and reduce heat to low. Cook rice until tender, 15 minutes.
Add cucumber and mango, season with salt and garnish with chopped cashews.

Seriously, so amazing.

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