*  Exported from  MasterCook  *
                        CASHEW AND TOMATO BROWN RICE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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