Cashew & Tomato Brown Rice
Submitted by sunnydayze25
One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.
YIELD
8 servingsPREP
15 minCOOK
55 minREADY
70 minOne pot. No drama. Huge flavor. This brown rice cooks right in a Dutch oven with sundried tomatoes, chopped tomatoes, and vegetable stock until every grain is plump and soaked through with tomatoey goodness.
Cashews go in toward the end for a buttery crunch, while lemon zest and fresh basil lift the whole thing out of “just rice” territory into something you’d happily eat as a main course.
The sundried tomato oil is your sauté fat here, so you’re building layers of tomato flavor from the very first step.
Kitchen Tips
- Toast the rice in the oil for about 5 minutes before adding liquid. That slight puff means the grains will stay separate and chewy instead of turning mushy.
- Add the cashews, lemon, and basil in the last 15 minutes so they stay vibrant and crunchy.
- If your rice is still firm when the liquid is gone, splash in a little more stock, cover, and let it steam for another 5 minutes.
- This keeps and reheats well, making it a solid meal prep candidate for the week.
Ingredients
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.
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