Vegetable Pilaf: Vegan
2 c. basmati rice
4tbsp coconut oil
1 tsp cumin
4 bay leaves
8 cardamom pods
8 cloves (I use a teaspoon ground cloves)
2 onions, chopped
2 carrots finely diced
2/3 c. frozen peas
2/3 c. frozen corn
½ c cashews (lightly toasted or fried)
½ tsp additional cumin
1 tsp salt
Let the rice soak for 30 minutes.
Heat oil in a large pan. Sauté cumin, bay leaves, cardamom and gloves for a couple minutes. Add onion and cook until it is soft and light brown (about 5 minutes). Stir in carrots and cook for 3-4 more minutes.
Drain rice, add to the pan with peas, corn and nuts. Cook for 4-5 minutes at medium heat.
Add 2 cups water, ground cumin and salt. Bring to a boil, cover and let simmer over low heat for 15 minutes or until the water is absorbed. Let stand 10 minutes covered before serving.