Title: Cashew and Tomato Brown Rice
Categories: Starch Rice
Yield: 8 Servings
| 3 | tb | Sun Dried Tomato OIL or olive oil |
| 2 | | Onions; chopped |
| 3 | | Garlic Cloves; chopped |
| 3 | | Ribs of Celery; chopped |
| 2 | | Carrots; peeled, shredded |
| 1 1/2 | c | Brown Rice |
| 12 | | Sun Dried Tomatoes packed in oil, drained and chopped |
| 1 | cn | Tomatoes; 28oz Can; chopped with their juice |
| 2 | c | Vegetable Stock |
| | | Peel of 2 lemons; grated no white attached |
| | | Juice of 2 Lemons |
| 1 | c | Cashews; coarsely chopped |
| 1/4 | c | Basil; chopped |
| | | Salt and Pepper to taste |
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......