Cashew & Tomato Brown Rice Recipe

Cashew & Tomato Brown Rice Recipe

Ingredients:

3 Tbsps of sun-dried tomato oil
1.5 c of rice (brown)
2 pcs of chopped onions
3 cl of chopped garlic
3 pcs of chopped celery
2 pcs of carrots; skinned & flaked
12 pcs of sun-dried tomatoes in oil; drained & diced
28 ozs of canned tomatoes; chopped up
2 c of vegetable stock
Zest of one lemon
1/4 c of chopped basil
Juice of two lemons
1 c of cashews; chopped coarsely
Salt & pepper

Instructions:

Cook sun-dried tomatoes ’til very hot then add in carrots, celery, garlic and onions. Cook on medium-heat about 10-12 minutes ’til soft.

Mix in rice then cook ’til rice puffs out for 5-10 minutes. Add in sun-dried tomatoes, canned tomatoes including liquid and stock. Allow to simmer with cover about 20-25 minutes.

Uncover then add in zest and juice of lemon, basil and cashews. Let it cook for another 15-20 minutes ’til rice becomes soft yet firm and reduced in liquid content. Season with some pepper and salt.

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