Brown Rice with Yellow Peas, Carrots & Cashews

Brown Rice with Yellow Peas, Carrots & Cashews

Source: Today’s Parent Magazine, June 2009

Made by: Yona Koubi & Inbal Bahar

2 tablespoons olive oil

1 1/4 cups brown rice

1/2 cup dried yellow split peas

1/2 cup diced carrot

1/2 onion, finely diced

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon curry powder

3 1/4 cups vegetable stock

1 bay leaf

1/3 cup shelled pistachios (optional) or cashew pieces (optional)

Directions

In a heavy saucepan, heat olive oil over medium-low heat.

Add rice, split peas, carrot and onion. Stir until onion turns translucent, about 4 minutes.

Add cloves, cinnamon, cumin and curry powder, and cook, stirring, until spices are fragrant (about 1 minute).

Add stock, bay leaf and nuts, if using.

Bring to boil, uncovered. Stir.

Reduce heat to simmer, cover and cook 50 minutes or until rice is tender.

Turn off heat and fluff with a fork. Re-cover and allow to steam 5 minutes longer.

Season with salt and pepper to taste.

Remove bay leaf before serving.