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 16 oz can organic chopped tomatoes
1 tbsp tomato puree
½ 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, whatever is locally available, chopped
½ cup frozen peas
¼ cup broken cashew nuts
Sea salt and pepper to taste
Method
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In a large, heavy saucepan fry the onion in 4 tbsp olive oil.
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Add rice to the pot.
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Add vegetable stock, wine, tomatoes, tomato puree, tarragon, basil, garlic, and oregano to the pot.
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Simmer for 10 to 15 minutes. Add peppers, celery, and mushrooms and cook for another 30 minutes until the rice is cooked.
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Add peas, cashew nuts, salt, and pepper.
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Heat through until peas are ready and serve.