RICE CASHEW VEGETABLE

This is now MY favorite rice dish to make. I happened upon it as I was looking to add more protein for the day. I opened the cabinet of food in the motorhome and spied the jar of cashews (raw, unsalted). I usually add these to the trail mix I make for the road but had some leftover.

The raw, unsalted cashews do not take long to cook in a dish so there was no need to soak them beforehand. All the other ingredients I had with me in the motorhome as we pretty much emptied our home cupboards as we planned to be away for 3 months.

Here is a list of what you will need – remember some of the best meals are improvised with what you have in your kitchen! I usually shred the carrots as they cook easier and sometimes cutting them thin is tedious. AGAIN there are no measurements as its all done to taste – you can to it – you will get your own taste groove on.

  • Cashews (raw, unsalted)
  • The oils (coconut and sesame) ***If vegan use vegetable broth
  • Balsamic vinaigrette
  • Rice ( I alternate between Basmati and Long Grain depending on what I have and which taste I want)
  • Onion – largely diced
  • Garlic – several cloves chunked
  • Peas
  • Carrots – shredded
  • Sweeties ( small red, orange and yellow peppers) – some cut in rings and others diced
  • Quinoa – cooked
  • Sea Salt
  • Coarse Ground Peppercorns
  • Spices – Ginger, Turmeric, Crushed Red Pepper
  • Those are my staples and then I add what else I have or have a taste for such as broccoli, portobello – just be creative.

I get the cast iron skillet heated while I get the rice going.

Melt the coconut oil in the heated skillet and then add the vegetables that take the longest to cook. After a few minutes add the rest of the vegetables, sesame oil, balsamic vinaigrette and seasonings. I sauté just until the vegetables start to soften . I then add the rice, stir and serve.

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