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Vegetable Cashew Pilaf




Source of Recipe


3ABN


List of Ingredients




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

Recipe



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.