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Spiced Creamy Wheat with Cashews

http://www.eatingwell.com/recipes/spiced_creamy_wheat_with_cashews.html

From EatingWell:  April/May 2005

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.)

8 servings, 3/4 cups each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  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. 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.
  2. 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.

Nutrition

Per serving : 199 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 6 g Protein; 5 g Fiber; 322 mg Sodium; 313 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat