Wild Rice Pilaf with Spicy Cashews Recipe
FOR THE CASHEWS:
1½ teaspoons toasted sesame oil
1½ teaspoons agave nectar
1½ teaspoons tamari
1 teaspoon onion powder
1 teaspoon sriracha
¼ teaspoon garlic powder
¼ teaspoon ginger powder
1 cup (140 g) raw cashews
FOR THE PILAF:
1 cup (160 g) dry wild rice, rinsed
3 cups (705 ml) vegetable broth
2 teaspoons toasted sesame oil
12 ounces (340 g) carrots, trimmed, peeled, and cut into thin half-moons (about 5 carrots)
⅓ cup (53 g) minced shallot
3 cloves garlic, grated or pressed
3 tablespoons (45 ml) tamari
3 tablespoons (45 ml) fresh orange juice
1½ tablespoons (30 g) agave nectar
1½ teaspoons packed grated fresh ginger root or ½ teaspoon ginger powder
¼ to ½ teaspoon red pepper flakes, to taste
1 cup (150 g) steamed fresh English peas or thawed green peas
1To make the cashews: Preheat the oven to 325°F (170°C, or gas mark 3). Combine the oil, agave, tamari, onion powder, sriracha, garlic powder, and ginger powder in a medium bowl. Add the cashews and stir to coat evenly. Place in an even layer on a parchment paper–lined rimmed baking sheet and bake for 8 minutes. Stir and bake for another 4 to 6 minutes until toasty and dry-looking, being careful not to let the nuts burn.
2Remove from the oven and let cool on the paper. Once cooled, use immediately or store in an airtight container in the refrigerator for up to 4 days.
3To make the pilaf: Combine the rice and broth in a rice cooker. Cook until tender, about 40 minutes. Check for doneness and drain if ready. Add extra broth if needed.
4In a large skillet, add the oil, carrots, and shallot and sauté on medium heat until the carrots are barely tender, about 10 minutes.
5Combine the garlic, tamari, orange juice, agave, ginger, and red pepper flakes in a small bowl. Add ¼ cup (60 ml) of this mixture to the carrots, cover, lower the heat, and simmer until completely tender, about 6 minutes.
6Stir the wild rice and green peas into the carrots, add the remaining tamari mixture, and simmer for another 4 minutes. Stir the nuts into the rice mixture. Serve warm.
7Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and gently reheated.
8Recipe Notes: For a saucier dish, combine 1 tablespoon (15 ml) fresh orange juice with 1 tablespoon (20 g) agave nectar, and fold into the preparation after reheating.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.