Spiced Creamy Wheat with Cashews

Spiced Creamy Wheat with Cashews is a dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 169 calories. This recipe serves 8. For 56 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 19 people found this recipe to be scrumptious and satisfying. Head to the store and pick up onion, wheat chex cereal, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is solid. Similar recipes include Wheat Berry Salad With Apples and Cashews, Warm Spiced Cashews, and Spiced Candied Cashews.

Servings: 8

Preparation duration: 50 minutes

 

Ingredients:

2 tablespoons canola oil

1/4 cup cashews, chopped (1 1/4 ounces)

2-3 fresh Thai, serrano or cayenne chiles, seeded and finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon finely chopped fresh ginger

1/2 teaspoon ground turmeric

1 small onion, finely chopped (1/2 cup)

1 cup frozen green peas

2 medium red potatoes, peeled and cut into 1/4-inch dice

1 teaspoon salt

1 medium tomato, chopped (3/4 cup)

3 cups water

1 cup wheat cereal, (farina), such as Cream of Wheat (not instant)

1 teaspoon black or yellow mustard seeds

1/4 cup dried yellow split peas, (chana dal)

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Heat oil and mustard seeds in a medium saucepan over medium-high heat. Once seeds begin to pop, cover the pan and wait until the popping stops. Add cashews and yellow split peas; stir-fry until golden brown, about 30 seconds. Add onion and ginger; stir-fry until the onion is golden brown, 2 to 3 minutes.Stir in water, potatoes, peas, chiles, salt and turmeric; bring to a boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 5 to 6 minutes. Stir in wheat cereal; simmer, covered, until all the water is absorbed, 3 to 4 minutes. Stir in tomato and cilantro. Cover and simmer until the tomato is warm, 1 to 2 minutes. Serve.

 

Step by step:


1. Heat oil and mustard seeds in a medium saucepan over medium-high heat. Once seeds begin to pop, cover the pan and wait until the popping stops.

2. Add cashews and yellow split peas; stir-fry until golden brown, about 30 seconds.

3. Add onion and ginger; stir-fry until the onion is golden brown, 2 to 3 minutes.Stir in water, potatoes, peas, chiles, salt and turmeric; bring to a boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 5 to 6 minutes. Stir in wheat cereal; simmer, covered, until all the water is absorbed, 3 to 4 minutes. Stir in tomato and cilantro. Cover and simmer until the tomato is warm, 1 to 2 minutes.

4. Serve.


Nutrition Information:

Quickview
169k Calories
5g Protein
6g Total Fat
25g Carbs
10% Health Score
Limit These
Calories
169k
8%

Fat
6g
9%

  Saturated Fat
0.7g
4%

Carbohydrates
25g
8%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
353mg
15%

Get Enough Of These
Protein
5g
11%

Vitamin C
31mg
39%

Manganese
0.68mg
34%

Folate
112µg
28%

Iron
3mg
21%

Fiber
5g
20%

Copper
0.33mg
17%

Vitamin B6
0.32mg
16%

Vitamin B1
0.24mg
16%

Potassium
498mg
14%

Phosphorus
140mg
14%

Vitamin K
14µg
13%

Magnesium
52mg
13%

Zinc
1mg
12%

Vitamin B3
2mg
12%

Vitamin A
464IU
9%

Vitamin B2
0.14mg
8%

Vitamin E
0.92mg
6%

Vitamin B12
0.25µg
4%

Vitamin B5
0.41mg
4%

Calcium
40mg
4%

Selenium
2µg
4%

Vitamin D
0.16µg
1%

covered percent of daily need
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