This recipe was a bit bland but after adding lots of soy sauce (I’m so Asian), it became mighty tasty! It’s a light meal that doesn’t make you feel overly stuffed or tired after but still fills you up. I served this dish with a fried egg on top. You don’t always have to follow a recipe exactly – work with what you have. For example, I could only find white basmati rice at the store I was shopping at, and I used Greek yogurt instead of regular. Buying white basmati rice actually worked in my favor because after reading the comments for this recipe on the Whole Foods website, it was meant to be cooked with white anyway. The brown basmati rice would have taken much longer to cook.
Ingredients (recipe from Whole Foods)
1 cup brown basmati rice, rinsed until water runs clear
1 tablespoon expeller-pressed canola oil
2 to 3 cloves garlic, chopped
1 large red onion, cut into small wedges
1 (2-inch) piece ginger, peeled and finely chopped
1/2 cup chopped roasted cashews, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 cup nonfat plain yogurt
1 tablespoon curry powder
5 cups chopped fresh vegetables (such as cauliflower, carrots or green beans)
2/3 cup water
1 cup frozen peas
Method
Preheat oven to 350°F. Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.
Meanwhile, heat oil in a large ovenproof pot over medium high heat.
Add garlic, onion, ginger, half of the cashews, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes.
Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more.
Stir in vegetables, water, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes.
Remove pot from heat and stir in frozen peas.
Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.
Nutrition
Per serving (about 9oz/206g-wt.): 220 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 34g total carbohydrate (5g dietary fiber, 7g sugar), 6g protein
P.S. My Name Means 'Love.' 