Leftovers #66 ~ Coconut and Cashew Basmati Rice

 

Having leftover Basmati rice almost never occurs whether that's because I have my portions correct so it all gets ate or what, however there are times when I am a bit off with my portions causing me to have leftovers. This is a quick way to reimagine that leftover rice. It's mildly fragrant, scrumptious and enhances the leftover rice, only taking a few minutes and a few ingredients. 

First, chop and dice about half a yellow onion. Then warm a bit of oil in a large frying pan over medium high heat, I used avocado oil. Once the oil is hot, add the diced onion to the fry pan and give a stir, allow the onions to sauté for about 3 to 4 minutes then add 1 to 2 teaspoons cumin seeds. Give a stir to infuse the onion and cumin seeds together and keep stirring as you don't want the seeds to burn. Once the cumin seeds become fragrant and toasty add some dried shredded coconut to the pan, how much and how sweet will be up to your preference. Keep stirring until the coconut becomes slightly toasted. Add the leftover basmati rice, I had about 4 cups, and gently break up the clumps while sautéing, making sure the rice get incorporated with the oil, onions, seeds and coconut. Take a handful of cashews and roughly break them into bits and add them to the rice mixture and stir together, allowing the cashews to get toasted. Now at this point you could add some coconut milk or chicken broth and cook until the liquid is absorbed, however I had neither so I kept it simple which worked really well as I wanted a more lightly fragranced drier rice then a moist sticky one to go with the spicy Tikka Masala I was serving.

Oatmeal Cranberry Cashew Squares

It's far more appealing to whip everything up in a bowl or thereabouts, place it in a pan and let it do its magic for 25 minutes. This recipe gives you the flexibility of squares or cookies; so if pressed for time, squares are the way to go and if you have the time, then cookies will be the relaxation and effort one may need. I prefer this recipe in its former, squares as I find they are delightfully substantial and chewy, becoming my rainy day indulgence. 

Oatmeal Cranberry Cashew Squares

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2/3 cup granulated white sugar 

2/3 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3 cups old fashion or quick cooking oats

1 cup unbleached all purpose flour

1/2 cup chopped dried cranberries

1/2 cup diced dried apricots

1/2 cup chopped cashews

Heat oven to 375ºF. Line the bottom of an 8x8x2 inch square baking tin with baking parchment paper.

In a large bowl add the white sugar, brown sugar, softened butter, baking soda, ground cinnamon, vanilla, baking powder, salt and eggs. Beat ingredients with an electric mixer on medium speed until nicely blended.  

In another bowl combine the oats, flour, cranberries, apricots and cashews together. Add to the butter sugar mixture and stir to combine. 

Spoon dough into the prepared baking tin and press down evenly, using moisten hands if need be. Bake for 25 minutes or until light brown. Cool in pan on a wire rack. Once cooled cut into 4 rows by 4 rows, 16 squares.

If making cookies... drop by rounded tablespoonfuls about 2 inch apart on a lined cookie sheet. Bake for 9 to 11 minutes or until lightly brown. Remove immediately from baking sheet to a wire rack to cool. 

Notes: I found the edge of the squares to bake more quickly than the centre, to which I found a bit soft and giggly, you could add more baking time however you have to keep checking as you do not want to overcook them. If the centre is semi-soft or semi-set that is okay as they will firm up and set upon cooling and are meant to be chewy not crunchy.