Cashew and Tomato Brown Rice Recipe

Name: Cashew and Tomato Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sundried tomato oil; 2 each onions chopped; 3 each garlic cloves chopped; 3 Ribs celery chopped; 2 each carrots peeled, shredded; 1 1/2 cups brown rice; 12 each sundried tomatoes packed in oil, drained, and chopped; 28 ounces tomatoes chopped, with their juice; 2 cups vegetable stock; 2 each lemon zest grated, no white attached; 1 x lemons juice of 2; 1 cup cashew nuts coarsely chopped; 1/4 cup basil chopped; 1 x salt and black pepper to taste

Servings: persons

3 tablespoons sundried tomato oil
2 each onions chopped
3 each garlic cloves chopped
3 Ribs celery chopped
2 each carrots peeled, shredded
1 1/2 cups brown rice
12 each sundried tomatoes packed in oil, drained, and chopped
28 ounces tomatoes chopped, with their juice
2 cups vegetable stock
2 each lemon zest grated, no white attached
1 x lemons juice of 2
1 cup cashew nuts coarsely chopped
1/4 cup basil chopped
1 x salt and black pepper to taste

1
In a large Dutch oven, heat the sun dried tomato oil until fairly hot.
2
Add the Onions, Garlic, Celery, and Carrots.
3
Cook over medium heat for 10 minutes or until the vegetables soften.
4
Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.
5
Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.
6
Cover and simmer for 20 minutes.
7
Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.
8
Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.
9
Season to taste with salt and pepper.

546

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons sundried tomato oil, 2 each onions chopped, 3 each garlic cloves chopped, 3 Ribs celery chopped, and more.

Yes, Cashew and Tomato Brown Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew and Tomato Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions