• 4 tablespoons virgin coconut oil
  • 1 large red onion, thinly sliced (about 4 cups)
  • 1 cup whole cashews
  • 1 cup dried red raisins (must be red for flavor and color)
  • 1 cup dry white basmati rice, cooked according to package directions (3 cups cooked) 1 tablespoons ghee
  • 2 cup frozen pea & carrot blend
  • 2 cloves
  • 1 small cinnamon stick
  • Salt to taste
  • 1 cup chopped cilantro stems
  • Cilantro leaves, to garnish


  1. In a large wok or large skillet, saute red onion in 3 tablespoons of coconut oil on medium heat until caramelized to dark brown. Season with 1⁄4 teaspoon of salt. Deglaze the pan with water to scrape up any brown bits while cooking it down. Remove from wok and set aside.
  2. In the same wok, add 1⁄2 tablespoon of ghee and the cashews, sautéing on low heat until golden. Remove from the wok when done and set aside.
  3. Add 1⁄2 tablespoon of ghee and your raisins to the wok, sautéing on low heat until the raisins balloon up and brown. Remove from heat immediately and set aside.
  4. Heat the wok on low and add the last tablespoon of coconut oil. Add the cinnamon stick and cloves, letting them bloom in the oil. Add 3⁄4 of the caramelized onion along with raisins, cashews and salt to taste.
  5. Turn the heat up to low-medium and add frozen peas and carrots. Stir and cook til the veggies are heated through. Move heat back to low and add cooked basmati rice, stirring together.
  6. Mix cilantro stems to the rice, and add salt to taste.
  7. Plate your rice, and garnish with cilantro leaves