Cashew And Tomato Brown Rice               

 tags (edit): Vegetarian @Vogel @Try Soon! Vegetables Side Dish  

 

Ingredients

3 tablespoon Sun Tomato Oil Dried
-Or Olive Oil
2 Onions Chopped
3 Garlic Cloves Chopped
3 Ribs Of Celery Chopped
2 Carrots Peeled Shredded
1 1/2 cup Brown Rice
12 Sun Tomatoes Dried
-Packed In Oil Drained
-And Chopped
1 can Tomatoes 28oz Can Chopped
-With Their Juice
2 cup Vegetable Stock
Peel Of 2 Lemons Grated
-No White Attached
Juice Of 2 Lemons
1 cup Cashews Coarsely Chopped
1/4 cup Basil Chopped
Salt And Pepper To Taste
 

Instructions
 In a large Dutch oven, heat the sun dried tomato oil until fairly hot. Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften. Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer. Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock. Cover and simmer for 20 minutes. Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil. Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed. Season to taste with salt and pepper.

Comment, grate the carrot large, and mince the garlic fine. Brown the onions well but do not blacken.... This is a keeper. It would work with peanuts, I think...











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Yields: 8 Servings
    

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