Have you made your New Year’s Resolutions yet? I’m renewing mine, because life is a series of steps forward and slips back. Be kind, eat sustainable, healthful food, spend less time comparing myself to others, those kind of resolutions. I’m usually strongest in the food arena, to be honest. I love dishes like this one, a whole grain Cashew Rice with Tomatoes.

Whole Grains, Sustainable, Healthful, Satisfying

I’m a whole grain girl, all the way. My very first book The New Whole Grains Cookbook, is out of print now, but it was the culmination of years of creating whole grain dishes to sell in the restaurants and delis, where I got lots of feedback from customers. My goal was to make whole grain dishes that were so appealing that they out-sold the “white” ones, and I was successful. That success carried me through writing and developing hundreds of recipes for books, magazines and websites, all of which taste so good you don’t miss a thing.

If there’s one change you can resolve to make, let it be to eat more whole grains. There are many benefits to your health, the planet, and your enjoyment of life. You have to have heard how whole grains are the best for your health, with antioxidants, nutrients and fiber that refined grains lack. They are also a great way to reduce the old “carbon footprint” and do the environment a favor. But above all, whole grains have hearty, satisfying flavors that are lost when all the bran and germ is scraped away.

So, go whole grain in ’22, it’s the easiest resolution you’ve ever kept!

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5 from 1 vote

Cashew Rice with Tomatoes

Course Side Dish

Keyword #wholegrain, curry

Servings 4

Author Robin Asbell

Ingredients

• 2 tablespoons avocado oil
• 1 1/2 teaspoons whole cumin seeds
• 1 teaspoon brown mustard seeds
• 1/2 cup raw cashews pieces
• 3/4 teaspoon turmeric
• 2 cups water
• 1 cup red and brown rice mix (or other brown rice blend)
• 1 teaspoon salt
• 2 roma tomatoes chopped
• 2 cups fresh spinach chopped
• cilantro for garnish

Instructions

• Place a 2-quart pot over medium-high heat and pour in the oil. Add the cumin and mustard seeds and stir until they sizzle and pop. Add the cashews and stir until lightly toasted. Add the turmeric and stir for a few seconds.
• Add the water and bring to a boil, then stir in the rice and salt. Cover and return to a boil, then cover and reduce to low. Cook for 30 minutes.
• Uncover the rice and stir in the tomatoes and spinach, then cover again and continue cooking for 10 minutes, until all the water is absorbed and the rice is tender.
• Serve garnished with cilantro.