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Vegetable Cashew Pilaf   

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.

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