Fragrant Cashew Rice (Vedic)

I have always loved the simple rice you get in Indian restaurants that has peas, carrots, nuts and a mild hint of spice to it.  This recipe is easy to put together and can be done entirely in your rice cooker (or in one pot on the stove) if need be.  A true comfort food, you can serve this dish with just about any savory vegetable dish for an impressive, yet simple meal....love it!

Fragrant Cashew Rice with peas, carrots, cashews, and raisins!

Turmeric gives this dish it's beautiful yellow color.  Turmeric has also been shown to be a powerful healing spice that has potent anti-inflammatory and cancer fighting properties!

Fragrant Cashew Rice  (Serves 3-4)
Ingredients:
3/4 cup white basmati rice
3/4 cup brown basmati rice
3 cups water
1/2 tsp turmeric powder
1 1/2 tsp cumin seeds (or 1 tsp cumin powder)
2 cinnamon sticks (or 1/2 tsp cinnamon powder)
1/4 tsp hing (optional)
1 medium carrot, chopped into small pieces
1 cup frozen green peas
2 tblsp coconut oil
1/2 cup raw cashews
1/4 cup organic raisins
1 tblsp Braggs Amino's or Soy Sauce (or 1/2 tsp sea salt)

Directions (rice cooker):

1. Place rice in a rice cooker and rinse and drain three times to remove dirt and debris.
2. Add water, turmeric, cumin seeds, cinnamon stick and hing and cover and cook in rice cooker.
3. While rice is cooking, place a large pot on the stove on med-high heat and add oil.
4. Chop carrot and add to the oil, cook for 2-3 minutes stirring with a wooden spoon.
5. Add peas and cashews and cook another 5 minutes until cashews are roasted and peas are warmed through.  If rice is done cooking, proceed to #6, if not, take pot off heat until rice is done.
6. When rice is done cooking, add it to the pot along with the raisins and add Braggs (or salt if using) and stir to coat and combine all ingredients together.  
7. Serve, or let it sit off the heat, covered on the stove until ready.

Directions (stove top):

1. In a heavy sauce pot over medium-high heat, cook carrots, peas, and cashews until soft and slightly roasted.
2. Add the rice, water and spices and reduce to a simmer.
3. Cook slightly covered for 25-30 minutes, until rice has absorbed the water and is tender.
4. Add Braggs or salt and raisins and serve.