Basmati Rice Casserole

Name: Basmati Rice Casserole
Ingredients: 2 large tomatoes; 1 red onion, cut in half; 1 can chickpeas, rinsed; 6oz (about 4 pretty large handfuls) of dark leafy greens - I used Trader Joes mixed greens with mustard greens, collard greens and kale; 1 bag or 1 head cauliflower, cut into bite sized pieces; 1 cup raisins; 3/4 cup cashews; 2 Tbsp canola oil; 1 Tbsp garam masala; 1/4 tsp turmeric; 1 tsp salt; 2 cups brown basmati rice

12 ingredients

4 steps

Ingredients

2 large tomatoes
1 red onion, cut in half
1 can chickpeas, rinsed
6oz (about 4 pretty large handfuls) of dark leafy greens - I used Trader Joes mixed greens with mustard greens, collard greens and kale
1 bag or 1 head cauliflower, cut into bite sized pieces
1 cup raisins
3/4 cup cashews
2 Tbsp canola oil
1 Tbsp garam masala
1/4 tsp turmeric
1 tsp salt
2 cups brown basmati rice

Directions

1

Cook rice according to package directions.
2

Puree tomatoes and 1/2 onion in a blender until there are no lumps or chunks. This took seconds in my magical Vitamix. Set aside.
3

Dice the other half of the onion and saute in oil for about 5 minutes. Add in cauliflower and chickpeas and heat for another 5 minutes. Pour in tomato onion puree, which will be a gorgeous pink color. Simmer and add greens, a few handfuls at a time so they have a chance to wilt. Mix in garam masala, turmeric and salt. Simmer for another 10 minutes. At the end of cooking, mix in raisins and cashews.
4

Scoop rice into a bowl and top it with the veggie mixture.