Vegetable Cashew Pilaf

Ingredients:

2 c. Basmati rice
2 T. Canola oil (or olive oil)
1 1/2 t. Cumin
1 t. Curry powder
2 Bay Leaves
1 1/2 t. Cardamon
4 whole Cloves
1 Onion (finely chopped)
1 c. Carrot (shredded)
2 c. Petite peas ( frozen)
2 c. Sweet corn (frozen)
11/2 c. Cashew nuts (whole-roasted in microwave or sauted in pan)
4 c. Water
1 T. Braggs Liquid Aminos
to taste Salt

Directions:

Wash basmati rice in cold water. Put rice into bowl; cover with water; soak about 30 minutes. In a large frying pan heat oil; add cumin, curry powder, bay leaves, cardamon, cloves; saute medium heat 1-2 minutes. Add onion; saute until clear. Stir in carrots; cook for 3-4 minutes. Drain rice thoroughly; add to ingredients in frying pan. Add peas, corn, and cashews; saute 3-4 minutes. Add water and Braggs Liquid Aminos; bring to a boil; cover; simmer over low heat about 15 minutes until all water is absorbed. Salt to taste. Let stand covered for 10 minutes. Serve hot.

Yields: 22 1/2-cup servings.

Nutritional Information:

Per Serving: Calories: 167; Fat: 6.3 g; Sat Fat: 1.2 g; Sodium: 81.3 mg; Carbs: 24.5 g; Dietary Fiber: 2.6 g; Sugars: 2.8 g; Protein: 4.5 g.