rants & recipes

Ingredients:

• 1/2 onion, diced
• 1 clove garlic, diced
• olive oil
• approx. 6 sun-dried tomatoes, finely chopped
• 4 cups vegetable broth (I used water and 1 Rapunzel vegetable cube)
• 1 heaping cup of arborio rice
• 1 bunch asapargus, chopped
• 6-8 ounces mushrooms, sliced
• approx. 1 cup chopped, roasted cashews
• salt and black pepper, to taste

Instructions:

1. Saute onions and garlic in olive oil for a few minutes.
2. Add rice and saute for 5 minutes.
3. In the meantime, bring 3 cups of broth to a boil, with sun-dried tomatoes and lower heat.
4. Add rice mixture to water and let simmer for about 12 minutes.
5. While rice is cooking, steam asparagus and mushrooms in the remaining cup of broth until crisp tender - they'll cook more with the rice.
6. Add asparagus, mushrooms and broth to rice and simmer for about 5 more minutes.
7. Add cashews, salt and pepper; let cool slightly before serving.

Notes:

• I served this with Morningstar Chick'n Strips.
• Adjusted from this recipe.