Cashew Veggie Fried Rice Recipe

Nutritious, Satisfying Gluten Free Vegan Stir Fry Casserole Recipe

Thanks to my daughter Zoë for this cashew veggie fried rice recipe. She & her husband call it simply 'the rice dish'. They have limited time and space for cooking, and this is a great stir fry casserole recipe for them, with leftovers to take to work.

Almost any veggie combo will work for this stir fry recipe. I used fresh garlic & ginger, jalapeno, carrot, zucchini, and red russian kale from the garden. Mushrooms are another possibility. Zoë adds sautéed onions. Quinoa works as well as rice, and stays firmer.

4 large or 6 small servings: I used 2 cups of cooked brown rice, 2 cups of veggies + 2 cups chopped kale + 1/4 cup cashews. Keep the same ratio, & 'the rice dish' expands nicely.

Ingredients:

• 2 cups cooked rice or quinoa (make ahead or cook while you prep the veggies)
• 1 - 2 Tbsp cooking oil
• 1 clove garlic
• 1/2 inch fresh ginger
• 1/4 cup cashews
• 1 medium carrot
• 1 stalk celery
• 1 small bunch kale, chard, spinach or other leafy greens
• Any other veggies you have on hand and want to throw in
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp brown mustard seed
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp gr fennel
• 1 Tbsp Braggs liquid aminos or soy sauce
• 1/4 cup water
• 1/2 can coconut milk
• Optional additions: chickpeas, fried tofu, parsley, cilantro, onions, mushrooms

Directions:

1. Heat oil on medium-low in a large shallow pan
2. Peel and mince the garlic and ginger
3. Peel the carrot and slice or dice in small pieces
4. Wash & trim the celery, slice thinly crosswise
5. Trim the zucchini and quarter lengthwise, then cut in 1/2 inch pieces
6. Turn the heat to medium high
7. Sauté* the garlic, ginger& brown mustard seeds in the oil for about two minutes
8. Add the cashews and carrots and sauté until the cashews start to brown
9. Add the zucchini and sauté until it starts to get tender
10. Add the spices & the greens and and sauté another 2 minutes
11. Add the rice and soy sauce or braggs, and stir for a minute, breaking up the chunks of rice
12. Stir in the water and coconut milk, cover and reduce heat to medium-low
13. Cook for another 5 - 10 minutes, then serve