Bring 3 cups water and salt to a boil in a large saucepan. Stir in rice, cover, reduce heat to medium-low, and simmer for 20 minutes, or until rice is tender. Remove from heat, stir with a fork, and set aside.
Heat olive oil over medium heat in a large wok or skillet. Add onions and cook, stirring frequently, for 5 minutes. Drizzle sesame oil over onions, stir, and add cabbage and carrot. Cook, stirring frequently, for 5 minutes, or until onions are soft and cabbage is crisp-tender.
Add soy sauce and peas. Cook, stirring constantly, for 1 minute, or until peas are crisp-tender. Add rice and toss to mix.
Divide rice among four bowls. Sprinkle 2 tablespoons cashews over each bowl and garnish with a sprig of parsley (if using).
Serve this as the base for any “Dinner in a Bowl” recipe: add cooked or raw veggies, cooked lentils or beans, chopped dried fruit, nuts, and/or seeds, and drizzle with peanut sauce.
You’ve Got Options
Use any vegetable in this delicious rice dish:
Use chopped kale or bok choy instead of cabbage.
Add 1 cup cooked beans or lentils, sliced mushrooms, or zucchini.
Chop up ½ red bell pepper to replace the carrot.
Makes 4 Servings
½ teaspoon sea salt
1½ cups white or brown rice
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
2 tablespoons toasted sesame oil
¼ head green cabbage, chopped (see options)
1 medium carrot, shredded (see options)
2 tablespoons soy sauce or tamari
1 cup peas, fresh or frozen
½ cup salted cashews
4 sprigs parsley
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.