Nice to have but not necessary
- rice cooker
- garlic press (if not, mince the garlic with a knife)
2 cups/500 mL brown rice
1 Tbsp/15 mL olive oil
1 cup/250 mL chopped onion
1 cup/250 mL diced carrot
1 stalk celery, chopped
2 cloves garlic, pressed
1 Tbsp/15 mL grated gingerroot
1 Tbsp/15 mL tamari or soy sauce
1 tsp/5 mL curry powder
1 tsp/5 mL ground cumin
1 red bell pepper, diced
1 cup/250 mL shredded cabbage
1/2 cup/125 mL frozen peas
1/2 cup/125 mL raisins
1/4 tsp/1 mL salt
1/2 cup/125 mL unsalted cashews, chopped
Cook the rice according to package directions.
While it is cooking, get out a medium-sized heavy saucepan.
Heat the oil in the saucepan over medium-high heat.
Add the onion.
Cook until the onion is soft, stirring frequently.
Add the carrot, celery, garlic, ginger, tamari, curry, and cumin.
Cook for a couple of minutes, stirring.
Add the red pepper, cabbage and peas.
Cook and stir for another couple of minutes.
Add the cooked rice.
Cook and stir until the rice is light brown.
Add the raisins.
Sprinkle with salt and cashews.
- Use any rice in place of the brown basmati.
- Use soy sauce instead of tamari.
Ideas for making this recipe your own
- Experiment with other nuts in place of - or as well as - the cashews. How about peanuts? Or add seeds - like pumpkin seeds or pine nuts.
- For a spicier dish, add 1/4 tsp/1 mL or more of hot pepper sauce when you add the spices.
- There is no need to thaw the frozen peas before adding them to the pot.
- If you use salted nuts, leave out the 1/4 tsp/1 mL salt.
- If you are using leftover cooked rice, be sure to cook, stirring, until it is heated through.
- Use a sharp knife to coarsely shred the cabbage. (Don't try using a grater - you'll get frustrated and the cabbage will just turn to mush.)
Serve this dish with
If you enjoy this recipe, you may also like these other brown rice recipes: