Curried Brown Rice and Veggie Salad with Toasted Cashews

lettyskitchen.com

ATL_Epicurean

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subheading: Rice:

1 tablespoon coconut oil

2 teaspoons yellow mustard seeds

1 teaspoon whole cumin seeds

2 cloves garlic minced

1 teaspoon grated fresh ginger

1 teaspoon ground turmeric

⅛ teaspoon cayenne pepper

¼ teaspoon fine sea salt

2 ¼ cups water

1 cinnamon stick

1 cup brown basmati rice

subheading: Dressing:

3 tablespoons rice vinegar

3 tablespoons extra virgin olive oil

2 tablespoons toasted sesame oil

2 tablespoons tamari soy sauce gluten-free

subheading: Add-ins:

½ cup chopped pitted dates or raisins

1 cup cooked shelled edamame soybeans, or 1 cup thawed frozen peas

½ red bell pepper, diced in ¼-inch pieces (about ½ cup)

1 carrot, grated

½ cup shredded purple or green cabbage

4 green onions, including 3 inches of the greens, sliced (about ½ cup)

½ cup toasted cashews

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