Rice Pilaf with Yellow Curried Vegetable Stew

Pilaf:

1 Tbsp. Canola Oil

1 C. Finely Chopped Onion

1 C. Uncooked Brown Rice

½ Tsp. Ground Turmeric

3 Green Cardamom Pods, Crushed

1 Cinnamon Stick

2 Garlic Cloves, Minced

1 2/3 C. Water

1 Bay Leaf

Stew:

1 Tbsp. Canola Oil

2 C. Chopped Yellow Onion

½ C. Chopped Orange Bell Pepper

1 Tbsp. Grated Peeled Fresh Ginger

1 ½Tsp. Ground Cumin

1 ½ Tsp. Corriander

1 Tsp. Ground Tummeric

½ Tsp. Ground Red Pepper

4 Garlic Cloves, Minced

3 Green Cardamom Pods, Crushed

½ Tsp. Cinnamon

2 ½ C. Water

2 C. Chopped Carrots, Broccoli and Cauliflower mix

½ Tsp. Sea Salt

1 (15Oz) Can Chickpeas, Rinsed and Drained

1 (15Oz) Can Fire Roasted Tomatoes, Undrained

½ C. Plain Greek Yogurt

¼ C. Chopped Fresh Cilantro

For pilaf, heat a large nonstick skillet over medium heat. Add 1 tbsp oil, swirl to coat. Add onion, cook about 5-7 minutes, until golden, stirring frequently. Add rice and next 4 ingredients. Cook for 1 minute, stirring constantly. Add 1 2/3 C. water and bay leaf, bring to a boil. Cover, reduce heat, and let simmer for 45 minutes. Discard cinnamon and bay leaf before serving.

For stew, heat a large Dutch oven over medium-high heat. Add oil and swirl to coat. Add onion, saute 5-7 minutes until golden. Add ginger and next 7 ingredients, cook 1 minute, stirring constantly. Add 2 ½ C. water, vegetables, salt, chickpeas, and tomatoes, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender and sauce has slightly thickened. Discard cardamom and cinnamon stick.

Place 1 cup of rice mixture into bowls and spoon 1 ¼ C. stew over rice. Top each with 2 Tbsp. yogurt and 1 tbsp. cilantro.