Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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