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Golden Grains with Peas and Cashews

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 35-45 min

Servings: 2 to 3

Recipe By: Beverly Lynn Bennett

From:  Vegan Bites
Used with permission of Book Publishing Company

Other Side Dishes
Other Vegetarian Main Dishes
Other Grains

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Golden Grains with Peas and Cashews

A generous blend of seasonings gives this grain dish a vibrant golden hue. A burst of bright green from peas, green onions, and parsley further heightens the color of this dish, while the other ingredients impart an exotic Indian flavor. It's a wonderful accompaniment to slices of baked tofu or tempeh and a leafy green salad. You can also use it as a filling for hollowed-out peppers, tomatoes, or vegetables.

1 1/3 cups filtered water
2/3 cup brown basmati rice or millet
1 tablespoon minced garlic
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 cup raw cashews
1/2 cup frozen peas, thawed
1/3 cup thinly sliced green onions
1/3 cup chopped fresh parsley
1/4 cup dried currants
2 teaspoons toasted sesame oil
Place the water, rice, garlic, curry powder, cinnamon, coriander, salt, cloves, and pepper in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 25 to 35 minutes or until all of the water is absorbed. Remove from the heat and set aside, covered, for 5 minutes to allow the rice to steam.

Meanwhile, toast the cashews in a small skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly colored and fragrant. Transfer to a small bowl.

Fluff the rice with a fork to loosen the grains. Stir in the toasted cashews, peas, green onions, parsley, currants, and toasted sesame oil. Serve hot, cold, or at room temperature.
Chef Suggestions
TIP: If you are using millet, follow the same cooking directions and times as listed for the rice.

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