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:
covered percent of daily need
