🌱Indian-inspired deconstructed fried rice with cashew raita🌱
🌱Recipe: Yellow rice: ✅Sauté 2 tbsp chopped shallots + 1 minced garlic clove until shallots softened, about 1-2 minutes. ✅Add 1/2 tsp turmeric + 1/4 tsp cinnamon (optional) and cook another 30 seconds.✅Add 1-1/2 cups basmati rice and sauté a few seconds while stirring to coat rice.✅Add 2-1/4 cups low-sodium veggie broth (check packet for rice:water ratio) and salt to taste. Simmer covered about 18 minutes until liquid absorbed.
🌱For the stir-fry:✅Heat some neutral flavored oil over low-medium heat.✅Add 2 tsp cumin seeds and cook until fragrant, about 30 seconds.✅Add 1-1/2 tsp tandoori masala (or Vindaloo curry powder) and cook a few more seconds, stirring, until coated in the oil.✅Add 3 minced garlic cloves and cook another 30 seconds. ✅Add 1-15oz can chickpeas (rinsed and drained) + 1/2 cup chopped green beans + 1/4 tsp salt or to taste. ✅Cook on medium heat about 30 seconds, stirring, before adding a splash of water. ✅Cover and let steam a couple minutes. ✅Remove cover and continue sautéing until green beans are just tender but still retain some crispness. ✅Remove from heat and mix into the yellow rice. Add toasted cashews, currants and serve with cashew Raita.
🌱Cashew Raita: ✅Soak 1/2 cup raw cashews in recently boiled water for at least 2 hours. ✅Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency. ✅Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint. Add salt as needed. .