Wild Rice Pilaf with Spicy Cashews<!-- --> <!-- -->Recipe

Ingredients

• 1½ teaspoons toasted sesame oil
• 1½ teaspoons agave nectar
• 1½ teaspoons tamari
• 1 teaspoon onion powder
• 1 teaspoon sriracha
• ¼ teaspoon garlic powder
• ¼ teaspoon ginger powder
• 1 cup (140 g) raw cashews
• 1 cup (160 g) dry wild rice, rinsed
• 3 cups (705 ml) vegetable broth
• 2 teaspoons toasted sesame oil
• 12 ounces (340 g) carrots, trimmed, peeled, and cut into thin half-moons (about 5 carrots)
• ⅓ cup (53 g) minced shallot
• 3 cloves garlic, grated or pressed
• 3 tablespoons (45 ml) tamari
• 3 tablespoons (45 ml) fresh orange juice
• 1½ tablespoons (30 g) agave nectar
• 1½ teaspoons packed grated fresh ginger root or ½ teaspoon ginger powder
• ¼ to ½ teaspoon red pepper flakes, to taste
• 1 cup (150 g) steamed fresh English peas or thawed green peas