Cashew & tomato brown rice
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Cashew & tomato brown rice
  Rice    Starch  
Last updated 6/12/2012 12:46:48 AM. Recipe ID 7232. Report a problem with this recipe.
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      Title: Cashew & 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......
 




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Recipe ID 7232 (Apr 03, 2005)

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