Vegetable Biryani with Cashews

Serves 6 to 8

Top the finished biryani with a fragrant mix of sliced jalapenos, tomato wedges, and chopped cilantro, if you like. This recipe was inspired by Whole Planet Foundation microcredit clients and their projects. The Foundation funds microcredit in India where Whole Foods Market sources a variety of products, including cashews.

Ingredients

1 cup brown basmati rice, rinsed until water runs clear
1 tablespoon expeller-pressed canola oil
2 to 3 cloves garlic, chopped
1 large red onion, cut into small wedges
1 (2-inch) piece ginger, peeled and finely chopped
1/2 cup chopped roasted cashews, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 cup nonfat plain yogurt
1 tablespoon curry powder
5 cups chopped fresh vegetables, such as cauliflower, carrots or green beans
2/3 cup water
1 cup frozen peas

Method

Preheat oven to 350°F. Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.

Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add garlic, onion, ginger, half of the cashews, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more. Stir in vegetables, water, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas.

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.

Nutrition

Per serving: 220 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 34g total carbohydrate (5g dietary fiber, 7g sugar), 6g protein

http://wholefoodsmarket.com/recipes/2609