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Curried Plum and Green Bean Stir-Fry

['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.

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