Cashew & Tomato Brown Rice
Yield
8 servingsPrep
15 minCook
55 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
sundried tomato oil
|
* |
| 2 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 3 | Ribs |
celery
chopped |
*
|
| 2 | each |
carrots
peeled, shredded |
|
| 1 ½ | cups |
brown rice
|
|
| 12 | each |
sundried tomatoes
packed in oil, drained, and chopped |
*
|
| 28 | ounces |
tomatoes
chopped, with their juice |
|
| 2 | cups |
vegetable stock
|
|
| 2 | each |
lemon zest
grated, no white attached |
*
|
| 1 | x |
lemons
juice of 2 |
*
|
| 1 | cup |
cashew nuts
coarsely chopped |
*
|
| ¼ | cup |
basil
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
sundried tomato oil
|
* |
| 2 | each |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 3 | Ribs |
celery
chopped |
*
|
| 2 | each |
carrots
peeled, shredded |
|
| 355 | ml |
brown rice
|
|
| 12 | each |
sundried tomatoes
packed in oil, drained, and chopped |
*
|
| 809.2 | ml/g |
tomatoes
chopped, with their juice |
|
| 473 | ml |
vegetable stock
|
|
| 2 | each |
lemon zest
grated, no white attached |
*
|
| 1 | x |
lemons
juice of 2 |
*
|
| 237 | ml |
cashew nuts
coarsely chopped |
*
|
| 59 | ml |
basil
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
