Friday, December 9, 2011


I let it sit about 10 minutes after the cooking process.


1 large Vidalia onion, chopped
4 Tbsp. organic olive oil
12 oz. organic brown rice
1 large carton organic vegetable stock
6 oz. dry white wine
1 (16ox.) can organic chopped tomatoes
1 Tbsp. tomato paste
1/2 tsp. dried tarragon
1 tsp. dried basil
2 cloves garlic, minced
1 tsp. oregano
1 red pepper, chopped
3 sticks celery, chopped
1 cup mushrooms, chopped
1/2 cup frozen peas
1/4 cup broken raw cashew nuts
sea salt and pepper to taste


In a large, heavy saucepan fry the onion in 4 Tbsp. olive oil.

Add rice to the pot.

Add vegetable stock, wine, tomatoes, tomato paste, tarragon, basil, garlic, and oregano to the pot.

Simmer for 10 to 15 minutes.  Add peppers, celery, and mushrooms and cook for another 30 minutes until the rice is cooked.

Add peas, cashew nuts, salt and pepper.

Heat through until peas are ready and serve.

makes a lot / after dinner I froze a dish for future use

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