What a plum deal: Certain molecules in purple produce may help fend off Parkinson's disease by preventing the production of disease-causing toxins.

Ingredients

　　1 cup long-grain brown rice

　　3/4 teaspoon salt (preferably kosher), divided

　　1 tablespoon vegetable oil

　　4 scallions, white and green parts separated and sliced

　　1 small hot red chile (like cayenne), chopped

　　1 tablespoon chopped ginger

　　1 tablespoon curry powder

　　1/4 teaspoon freshly ground black pepper

　　4 cups trimmed, halved green beans

　　3 plums, pitted and cut into small wedges

　　1/2 red bell pepper, sliced

　　1/2 cup reduced-fat coconut milk

　　1/2 cup unsalted, roasted cashews

　　In a small saucepan, bring rice, 1/4 teaspoon salt and 1 1/4 cups water to a boil. Reduce heat to low; cover; simmer until rice is tender and absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, chile, ginger, curry, black pepper and remaining 1/2 teaspoon salt, stirring, 2 minutes. Add 1/2 cup water and green beans; cook, stirring, until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3 to 5 minutes. Stir in cashews. Divide plum-green bean mixture among 4 plates. Serve with rice; sprinkle with scallion greens before serving.

Nutrition Per Serving

　　15 grams fat

　　4 grams saturated

　　60 grams carbohydrates

　　7 grams fiber

　　1 grams protein

　　#### Nutritional analysis provided by Self