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    You are here: Home / Side Dishes / Cashew Rice Bowl

    Cashew Rice Bowl

    Published: February 27, 2017. Last Updated: May 24, 2021 by: Ginny McMeans

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    Jump to Recipe -
    Cashew Rice Bowl is a deep red bowl that is overflowing onto a picnic table with rice, cashews, and veggies. A cloth multicolored napkin is sitting beside.

    Cashew Rice Bowl has an Asian Flare that satisfies your cravings. A nice bowl of comfort food is just right for family and friends.

    Cashew Rice Bowl has an Asian Flare that satisfies your cravings. A nice bowl of comfort food is just right for family and friends.

    Cashew Rice Bowl has an Asian Flare that satisfies your cravings. Los of texture and flavor will keep you diving in for the next bite.

    A nice bowl of comfort food is just right for family and friends and this one is super easy.

    Are you one of those neighbors who help out their friends and bring over dishes when someone is ill? Me too.

    The food can be ready to eat that night or prepared so that the meal can be put in the freezer for a future night.

    Jump to:
    • Asian Flavors
    • Ingredients
    • Instructions
    • 📋 Recipe
    Cashew Rice Bowl is an Overhead photo showing a mix of flavorful rice, cashews, bell peppers and more. Sitting on a picnic table with a multi-colored cloth next to it.

    Well, I have a friend who has been hit with some bad family news. Since she is many states away I can't actually walk over with a dish of comfort food.

    Asian Flavors

    I thought I'd create a virtual visit with a delicious recipe that anyone could share with a friend or neighbor when they were in need.

    This is a tasty and super simple recipe that I thought would be a good meal to make for any friend.

    It is a little bit different because of the Asian flavors and it keeps really really well. In the fridge and freezer.

    Cashew Rice Bowl has an Asian Flare that will satisfy your cravings. A nice bowl of comfort food is just right for family and friends.

    That's the ticket. Comfort food for all of us and comfort food to share with friends and loved ones.

    For some reason, kids seem to love soy sauce on rice. Well, a little tamari is added here for the kid in all of us.

    There are only seven ingredients included and it amazes me of how much flavor there is.

    Cashews always add a nice accent for texture and taste. You can use roasted cashews if you are looking for even more seasonings.

    Another great comfort food to make for a friend is some type of stew. Vegan White Bean Stew also freezes really well so you might want to add that to your list too.

    Vegan Bean Stew is an overhead photo of rich red stew in a black bowl showing white beans and plant-based sausage links with a spoon inside waiting to take a big scoop.

    Step up to the plate and make a dish for a friend in need and you might as well double the batch so you can have some too. Kind and smart!

    Cashew Rice Bowl has an Asian Flare that makes a nice bowl of comfort food.

    Ingredients

    • Extra virgin olive oil adds more flavor.
    • Onion is the best base for so many recipes. They cook up sweet and taste great.
    • Green bell pepper
    • Rice 
    • Mushrooms I use baby portabella (portobello) for a dish with more bite.
    • Cashews are a favorite addition for fresh flavors and protein.
    • Tamari is for a touch of classic Asian flavor where more can be added at the table.

    Instructions

    • Pre-cook the rice in a rice cooker or in any of your favorite ways. I use 2 cups of water to 1 cup of rice in my rice cooker.
    • Add the oil to a skillet and heat to medium.
    • Saute the onion and bell peppers and sauté for about 5 minutes until the onion is soft.
    • Add the mushrooms and cook about 10 minutes. A lot of liquid will cook out of the mushrooms. That is just natural.
    • Add the cooked rice and cashews.
    • Fry over medium heat for about 3 minutes to heat through.
    • Add the tamari sauce and heat through for another 2 minutes.

    Serve as a side dish or as a main dish.

    IF FREEZING:

    This rice dish freezes really well. Just pack it into any of your favorite freezer dishes. It will keep for up to 3 months.

    TO PREPARE AFTER FREEZING:

    It actually defrosts very quickly so you can just set it in the refrigerator to defrost overnight.

    Heat in either a skillet with a little oil or heat and stir in the microwave.

    📋 Recipe

    Cashew Rice Bowl 600

    Cashew Rice Bowl

    Ginny McMeans
    Cashew Rice Bowl has an Asian Flare that satisfies your cravings.
    4.63 from 8 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Lunch, Main Dish
    Cuisine Sandwich
    Servings 4 Sandwiches
    Calories 427 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • ½ cup onion - chopped
    • 1 cup green bell pepper - chopped
    • 8 ounces rice - uncooked
    • 4 ounces mushrooms - chopped
    • 4 ounces cashews
    • 4 tablespoons tamari - soy sauce, wheat free and very similar to soy sauce and kids love it

    Instructions
     

    • Pre-cook the rice in a rice cooker or in any of your favorite ways. I use 2 cups water to 1 cup of rice in my rice cooker.
    • Add the oil to a skillet and heat to medium.
    • Saute the onion and bell peppers and sauté for about 5 minutes until the onion is soft.
    • Add the mushrooms and cook about 10 minutes. A lot of liquid will cook out of the mushrooms. That is just natural.
    • Add the cooked rice and cashews.
    • Fry over medium heat for about 3 minutes to heat through.
    • Add the tamari sauce and heat through for another 2 minutes.

    Nutrition

    Serving: 12ouncesCalories: 427kcalCarbohydrates: 59gProtein: 12gFat: 16gSaturated Fat: 2gSodium: 1015mgPotassium: 475mgFiber: 3gSugar: 4gVitamin A: 140IUVitamin C: 32mgCalcium: 38mgIron: 3mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ginny McMeans

      March 01, 2017 at 9:49 pm

      I think you are exactly right George! 🙂

    2. Bailey

      October 14, 2017 at 12:41 pm

      5 stars
      We ate this as a side dish and it was fantastic! Really easy and love the peanuts too!

    3. Judy

      January 18, 2018 at 10:59 am

      My partner is currently on the Daniel fast, made this for him and ooh my gosh he loved it. An amazing recipe, will be trying out more from the website. Thank you very much and may God keep blessing your work.

    4. Suee33

      November 12, 2020 at 8:22 am

      5 stars
      A REAL Winner and KEEPER Thank you
      Well, I made this last night, it was excellent and very easy.
      I used leftover white rice..
      I used and almost alway use sweet organic onions.
      I pre saute 3 kinds of mushrooms, strips of sliced portabella, gills and stems remove, Trumpet sliced and then oyster fried with a heavy pan on top of them, All were saute with Miyoko's vegan butter and salt. Chopped them all rather small.
      Then went on with the recipe,saute onions and green pepper added and fried the already cooked rice, then added all ingredients. I did use raw cashews at the end. This dish is a KEEPER!!

    5. Ginny McMeans

      November 12, 2020 at 8:56 am

      Excellent - good choices and thanks Suee33.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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