Vegetable Rice Pilaf with Turmeric

This delicious veggie-studded pilaf has a satisfyingly crunchy texture.  It's based on a recipe (here) from One Green Planet.

Ingredients:

2 T. canola oil

1 small onion, diced

2 c. uncooked white rice

2 cloves garlic, peeled and minced

2 c. frozen cut green beans

1 c. diced or shredded carrot

1.5 t. ground turmeric

1 t. ground cumin

1 or 2 pinches cayenne pepper

2 t. ground sweet paprika

1 t. chili powder

1.5 t. salt (or to taste)

1/2 t. freshly ground black pepper

1/2 t. ground coriander

4 c. water

2 cans chickpeas, drained and rinsed

juice of 1 juicy lemon

1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)

1/2 c. unsalted, roasted cashews, chopped

Method:

In a stockpot, warm the canola oil over low heat.  Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.

Increase the heat to medium, and add the rice and garlic.  Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly.  Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander.  Add the water and bring to a boil.  Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.

Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.

Stir in the lemon juice.  Gently mix.  Stir in the tomatoes and cashews.  Taste and adjust the seasoning, if desired.

Serves 4.