Cooking Recipe Cashew & Tomato Brown Rice
Recipe 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. Mike and Karen Stock 3/12/95
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......