Basmati Rice Casserole

• 2 large tomatoes
• 1 red onion, cut in half
• 1 can chickpeas, rinsed
• 6oz (about 4 pretty large handfuls) of dark leafy greens - I used Trader Joes mixed greens with mustard greens, collard greens and kale
• 1 bag or 1 head cauliflower, cut into bite sized pieces
• 1 cup raisins
• 3/4 cup cashews
• 2 Tbsp canola oil
• 1 Tbsp garam masala
• 1/4 tsp turmeric
• 1 tsp salt
• 2 cups brown basmati rice

1. Cook rice according to package directions.
2. Puree tomatoes and 1/2 onion in a blender until there are no lumps or chunks. This took seconds in my magical Vitamix. Set aside.
3. Dice the other half of the onion and saute in oil for about 5 minutes. Add in cauliflower and chickpeas and heat for another 5 minutes. Pour in tomato onion puree, which will be a gorgeous pink color. Simmer and add greens, a few handfuls at a time so they have a chance to wilt. Mix in garam masala, turmeric and salt. Simmer for another 10 minutes. At the end of cooking, mix in raisins and cashews.
4. Scoop rice into a bowl and top it with the veggie mixture.

tomatoes, red onion, chickpeas, mixed greens with mustard greens, cauliflower, raisins, cashews, canola oil, garam masala, turmeric, salt, brown basmati rice

Taken from www.epicurious.com/recipes/member/views/basmati-rice-casserole-50154469 (may not work)