WILD RICE PILAF WITH SPICY CASHEWS

SERVES 4 6 PORTIONS

FOR THE CASHEWS

1 1⁄2 tsp toasted sesame oil

1 1⁄2 tsp agave nectar

1 1⁄2 tsp tamari

1 tsp onion powder

1 tsp sriracha

1⁄4 tsp garlic powder

1⁄4 tsp ginger powder

1 cup (140 g) (4.9oz) raw cashews

FOR THE PILAF

1 cup (160 g) (5.6oz) dry wild rice, rinsed

3 cups (705 ml) vegetable broth

2 tsp toasted sesame oil

12 ounces (340 g) carrots, trimmed, peeled, and cut into thin half-moons (about 5 carrots)

1⁄3 cup (53 g) (1.9oz) minced shallot

3 cloves garlic, grated or pressed 3 tbsp (45 ml) tamari

3 tbsp (45 ml) fresh orange juice 11⁄2 tbsp (30 g) (1.1oz) agave nectar

1 1⁄2 tsp packed grated fresh ginger root or 1⁄2 tsp ginger powder

1⁄4 to 1⁄2 tsp red pepper flakes, to taste

1 cup (150 g) (5.3oz) steamed fresh English peas or thawed green peas

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 15.9g (2.9g S.Fat)
Carbs: 56.7g
Protein: 12.9g
Sugar: 21.1g
Sodium: 742mg

METHOD

To make the cashews:
Preheat the oven to 325°F (170°C, or gas mark 3). In a medium mixing bowl, combine the oil, agave, tamari, onion powder, sriracha, garlic powder, and ginger powder. Stir in the cashews to coat evenly. Bake for 8 minutes in an even layer on a rimmed baking sheet lined with parchment paper. Stir and bake for another 4 to 6 minutes, or until the nuts are toasty and dry-looking, being careful not to burn them. Remove from the oven and cool on a baking sheet lined with parchment paper. Use immediately or store in an airtight container in the refrigerator for up to 4 days once cooled.

To make the pilaf:
In a rice cooker, combine the rice and broth. Cook until the rice is tender, about 40 minutes. Check for doneness and drain when done. If necessary, add more broth.

Sauté the oil, carrots, and shallot in a large skillet over medium heat until the carrots are barely tender, about 10 minutes.

In a small bowl, combine the garlic, tamari, orange juice, agave, ginger, and red pepper flakes. 1/4 cup (60 mL) of this mixture should be added to the carrots, covered, and simmered until completely tender, about 6 minutes. Stir in the wild rice and green peas, then add the remaining tamari mixture and cook for another 4 minutes. Incorporate the nuts into the rice mixture. Serve hot.

Leftovers can be refrigerated in an airtight container for up to 4 days and gently reheated.

RECIPE NOTES

Combine 1 tbsp (15 ml) fresh orange juice with 1 tbsp (20 g) agave nectar and fold into the preparation after reheating for a saucier dish.