Brown Basmati Pilaf

• 2 cups brown basmati rice
• 1 tsp. olive oil
• 1 large shallot, minced
• 23 cup thinly sliced scallions
• 1/2 cup shredded carrots
• 4 cups boiling vegetable stock
• 1/2 tsp. ground turmeric
• 1/4 tsp. sea salt
• 13 cup cashew pieces
• 1/4 cup crystallized ginger

1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes.
2. Set aside.
3. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice.
4. Saute for 3 minutes, stirring constantly.
5. Add stock, turmeric and salt.
6. Bring to a boil, and stir in cashews.
7. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender.
8. Add ginger, and toss gently.
9. Remove from heat, and serve immediately.

brown basmati rice, olive oil, shallot, scallions, carrots, boiling vegetable stock, ground turmeric, salt, cashew pieces, crystallized ginger

Taken from www.vegetariantimes.com/recipe/brown-basmati-pilaf/ (may not work)