Vegetable Cashew Pilaf

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Vegetable Cashew Pilaf

Source: 3ABN

 

2 c. Basmati rice

2 Tbsp. canola or olive oil

1 1/2 tsp. cumin

1 tsp. curry powder

2 bay leaves

1 1/2 tsp. cardamon

4 whole cloves

1 onion, finely chopped

1 c. shredded carrot

2 c. frozen petite peas

2 c. frozen sweet corn

1 1/2 c. whole cashews, roasted in microwave or sauteed in pan

4 c. water

1 Tbsp. Braggs Liquid Aminos

salt to taste

 

1. Rinse the rice in cold water. Put into a bowl and cover with water. Leave

to soak for about 30 minutes.

 

2. In a large skillet, heat the oil and add all the seasionings except the

Braggs aminos. Saute for 1 - 2 minutes over medium heat, then add the onion

and saute until clear. Stir in the carrots and cook for 3-4 minutes.

 

3. Drain the rice thoroughly and add to the pan together with the peas, corn

and cashews. Saute for 3 - 4 minutes. Add 4 c. water and the Braggs aminos.

Bring to a boil, cover and simmer for about 15 minutes over low heat until

all the water is absorbed. Leave to stand, covered , for 10 minutes. Serve

hot.