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Spiced Creamy Wheat with Cashews

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  50 Minutes
  8 servings, 3/4 cups each
This recipe comes alive with vegetables and spiciness, transforming healthy creamed wheat into something as flavorful as it is hearty. (Adapted from Betty Crocker's Indian Home Cooking by Raghavan Iyer; Hungry Minds, Inc., 2001.)
RECIPE INGREDIENTS
2 tablespoons  canola oil
1 teaspoon  black or yellow mustard seeds
1/4 cup  cashews, chopped (1 1/4 ounces)
1/4 cup  dried yellow split peas (chana dal)
1   small onion, finely chopped (1/2 cup)
1 tablespoon  finely chopped fresh ginger
3 cups  water
2   medium red potatoes, peeled and cut into 1/4-inch dice
1 cup  frozen green peas
2-3   fresh Thai, serrano or cayenne chiles, seeded and finely chopped
1 teaspoon  salt
1/2 teaspoon  ground turmeric
1 cup  wheat cereal (farina), such as cream of Wheat (not instant)
1   medium tomato, chopped (3/4 cup)
2 tablespoons  chopped fresh cilantro
Spiced Creamy Wheat with Cashews Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cups each
Calories: 199
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 28g
Sodium: 322mg
% Cal. from Fat: 27%
Fat. Total: 6g
Protein: 6g
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