Cashew and Tomato Brown Rice

• 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.

tomato oil, onions, garlic, celery, carrots, brown rice, tomatoes, tomatoes, vegetable stock, lemon zest, lemons juice, nuts, basil, salt

Taken from recipeland.com/recipe/v/cashew-tomato-brown-rice-41747 (may not work)