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.