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.
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.
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.
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What Do You Think?
If you take a photo of your delicious rice bowl I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
Cashew Rice Bowl
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
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.
Heather @ Sugar Dish Me
This is a beautiful dish Ginny!!! Yummmmmmmmm! Thanks so much for doing this!
Ashley @CenterCutCook
Ginny, I am a little slow to respond to this but I wanted to thank you so much for your kindness and generosity, and for posting this delicious Cashew Rice Bowl! I am lucky to have such wonderful friends in the food blogging community. Thank you, thank you!
Ginny McMeans
Oh my gosh Ashley, no thanks necessary! I wish I really could bring you and Ryan meals and treats during this hard time of yours. You both need to rest. Always thinking of you.
kandacemarion
What type of cashews are in this recipe?
Ginny McMeans
That is where I leave the rice up to you. I used salted and roasted when I originally made this but raw is also delicious. Unsalted would work too.
George
Actually I think that it can be a perfect breakfast idea, because cashew is very nutritious and can provide energy for the whole day.
Ginny McMeans
I think you are exactly right George! 🙂
Bailey
We ate this as a side dish and it was fantastic! Really easy and love the peanuts too!
Judy
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.
Suee33
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!!
Ginny McMeans
Excellent - good choices and thanks Suee33.