“This topping/side dish is basically sautéed veggies with a creamy sauce, nuts and raisins. Great on rice, with meat, or just by themselves for a snack. I use the kind of oil that is sold at the little fruit stands. Its a Russian Sunflower oil with Vitamin E not extracted. It gives the best flavors. You can substitute with olive or regular vegetable oil.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Suggested shopping instructions: Carrots: Chop into 1/2 centimeter round slices. Onion: Chop into large quartered rings. Celery Sticks: Chop into large angled pieces. Green Pepper: Chop same as onions.
  2. Sauté veggies in oil on med/high. Do not overcook. Veggies should still be al'dente.
  3. Mix cornstarch into the cold chicken bouillon. (The other option is to use bouillon cubes. Dissolve 1 bouillon cube in the sauté pan with 1/2 cup water and simmer. Dissolve cornstarch in the other 1/2 cup COLD water. Then add to the sauté pan).
  4. Add raisins and stir.
  5. Turn off heat. Plate veggies and top with plenty of cashews.
  6. Enjoy!

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