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

Ingredients:

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}

Directions:

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.