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Add curry sauce or powder and cumin, and cook 30 seconds. Stir in rice, Fustini's Persian Lime oil and chicken broth. Bring to a boil, lower heat, cover, and cook 15 minutes.
Remove from heat, keeping covered, and allow to rest 10 minutes. Fold in coconut milk. Let rest another 5 minutes. Fold in pineapple, carrots and basil. Fold in cashews just before serving.
To spice this dish up, finish with a splash of Fustini's Spicy Korean Balsamic
*Available at Whole Foods
In a large skillet over medium heat, sauté garlic and onion in Fustini's Garlic and Basil olive oils until soft.
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Nutritional information can be found listed with each product.
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