CASHEW AND TOMATO BROWN RICE

Servings: 8
Ingredients:

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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