** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large Dutch oven, heat the sun dried tomato oil until fairly hot.
2. Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften.
3. Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.
4. Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.
5. Cover and simmer for 20 minutes. Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.
6. Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.
7. Season to taste with salt and pepper. Comment, grate the carrot large, and mince the garlic fine.
8. Brown the onions well but do not blacken..
9. .. This is a keeper. It would work with peanuts, I think.
Comments on Cashew and Tomato Brown Rice Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Gluten, Tomato, Rice, Sulfites, Garlic, Celery, Onion, Citric Acid allergies.