Indonesian Pilaf

2 Packages of Kashi 7 Whole Grain Pilaf
1 Cup Whole Peanuts
4 Tsp. Toasted Sesame Oil
3 Cloves Organic Garlic, Sliced
1 Medium Organic Red Onion, Diced
½ Tsp. Cumin
½ Tsp. Coriander
¾ Cup Organic Raisins
1 Large Organic Carrot, Cut into Matchsticks
1 Cup Organic Red Cabbage, Diced
1 Pinch Salt
¼ Cup Water
1 Organic Red Bell Pepper, Seeded and Diced
½ Bunch Cilantro, Coarsely Chopped
4 Tbsp. Naturally Prepared Soy Sauce
2 Tbsp. Brown Rice Vinegar
2 Tsp. Fresh Ginger Root, Grated
1 Tsp. Crushed Red Chili Flakes
2 Tsp. Evaporated Cane Juice Crystals

Cook Kashi pilaf according to package directions and set aside. Dry toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in first 2 tsp of sesame oil in a large skillet until limp. Add cumin and coriander and stir. Add raisins, carrots, cabbage, salt, water, and stir well. Cover with lid. Reduce heat to low; simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, and toasted peanuts; mix well. In a small bowl, combine remaining ingredients, whisk together; add to pilaf mixture, stir well and enjoy. recipes