• 1 cup cooked long grain brown rice
• 1/2 cup chopped cashews
• 1 can of corn
• 1 can of peas
• 1/2 red onion chopped
• 2 medium size garlic cloves finely sliced
• 1 teaspoon allspice
• 1 tablespoon oil
• salt and pepper to taste
• red cabbage leaves (for decoration)

In a 2 quart pan, heat peas and corn with a little water and the allspice.

In a skillet, heat oil and stir fry the garlic, onions and cashews until onions are tender and the cashews are lightly browned. (*caution- do not over cook the cashews) Reduce heat slightly, drain water from the peas and corn and add to the skillet along with the cooked rice. Mix until well covered, add salt and pepper to taste.

Serving dish:

Create a bed of red cabbage on a serving dish and add the rice mixture. Serve.

(*Note: Alternate recipe- let pilaf cool and add pinapple chunks. Let set in the fridge for at least an hour and serve. Surprisingly yummy, but definately not a taste for everyone.)

This colorful recipe is delicious to the eyes as well as the taste buds. I hope you enjoy.

mush, ari

Serves: 2-3

Preparation time: 30 minutes