Cashew Nut Paella

• 1 medium Green Bell Pepper, chopped into chunks
• 1 medium Red Bell Pepper, chopped into chunks
• 1 Red Onion, chopped into small pieces (cone #2)
• 1/3 cup Black and/or Green Olives, chopped into small pieces
• 1 large Tomato, chopped into small pieces
• ¼ cup Frozen Peas
• 3 cloves Garlic, minced
• 1/3 cup Cashews (whole or pieces)
• 1 can baby corn
• ¼ cup fresh parsley
• 1 cup Rice Risotto Or Basmati
• 1 cup Vegetable Broth
• 1 tbsp soy butter or oil
• 1 tsp ground Turmeric & Saffron (use proper saffron if it is available)
• 1 tsp ground Cumin
• 1 tsp Chili Powder
• 7 qt wok (or "Paella," the Spanish word for the type of pan)

How to Make Cashew Nut Paella
Step 1: Sauté the onion in oil and butter for 3 minutes in large Wok Or 5 Qt or until it is soft.
Step 2: Add rice, tomato, peppers, onions, olives, garlic, turmeric, cumin, and chili powder.
Step 3: Cook for 2 minutes.
Step 4: Pour in vegetable broth and reduce heat. Medium Click Low- Simmer for 20 minutes.
Step 5: Add the peas and cashews. Cook for 5 minutes.
Serve and Enjoy!!