Prep time: 10 minutes
Cook time: 1 hour 30 minutes
- ¼ cup vegetable broth for sautéing (more as needed)
- 1 cup finely diced onion (from 1 medium onion)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup cauliflower florets (from 1 small head of cauliflower)
- 1 cup sliced carrots (from 3 medium carrots)
- 1 cup diced tomatoes (from 2 fresh tomatoes)
- 1 cup green beans, cut into 1-inch pieces
- 3 cups raw brown basmati rice, rinsed and drained
- 5 ½ cups water
- 1/3 cup raisins
- 2 bay leaves
- 2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- 1 teaspoon curry powder (or more if desired)
- ½ teaspoon ground coriander
- 1 cup no-salt dry-roasted cashews
- 1 cup fresh cilantro sprigs
- Large sauté pan
- Large pot
- Cooking oil
- Deep (4 quart) covered baking dish
- Large serving platter
Preheat your oven to 350 F (160 C) degrees.
In a large sauté pan, heat the vegetable broth over medium-high heat. Add the onion, garlic, and ginger; cook, stirring frequently, until the onions are tender, around 5 minutes. Add a small amount of additional broth if needed.
Add the cauliflower, carrots, tomatoes, green beans, and the spices, except for the bay leaves and salt. Cover and cook for another 5 minutes.
In the meantime, cook the rice. Place the rice, water, bay leaves, and sea salt in a large pot and bring to a boil over medium-high heat. Bring the liquid to a boil, then reduce the heat and simmer for 15 minutes until rice is cooked and liquid is absorbed some.
To assemble the casserole, pour the hot rice mixture into a lightly oiled casserole.
Add the cooked vegetables and raisins to the rice and gently stir together to combine. Cover and bake for 1 hour, or until the rice is tender.
Before serving, fluff the rice with a fork and serve hot, on a large serving platter, garnished with chopped cashews and cilantro.