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4.63
from
8
votes
Cashew Rice Bowl
Cashew Rice Bowl has an Asian Flare that satisfies your cravings.
Course
Lunch, Main Dish
Cuisine
Sandwich
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Sandwiches
Calories
427
kcal
Author
Ginny McMeans
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:
12
ounces
|
Calories:
427
kcal
|
Carbohydrates:
59
g
|
Protein:
12
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
1015
mg
|
Potassium:
475
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
140
IU
|
Vitamin C:
32
mg
|
Calcium:
38
mg
|
Iron:
3
mg