Vegan Recipes - Entrees

Lemon Rice with Cashews

By Garden Fresh Restaurant Lemon Rice with Cashews

Ingredients:

1 3/4 cup parboiled white rice
3 3/4 cup water
1 1/2 teaspoon table salt
6 1/2 tablespoon fresh lemon juice
4 1/2 tablespoon canola oil
1 tsp. white sugar
3/4 teaspoon kosher salt
1 cup celery, diced
3/4 cups scallions, sliced
2 tablespoons lemon zest (or lemon squeeze)
1 cup cashews, toasted

Directions

Rice:
In a small pot, heat water and salt to a boil. Add the rice and cover the pot with a lid. Cook for 20-30 minutes until the rice is cooked and water is absorbed. Place in the refrigerator to cool down.

Dressing:
Combine the lemon juice, oil, sugar and salt in a bowl and mix thoroughly. whisking to dissolve the sugar and salt.

To assemble the dish combine diced celery, sliced scallions, lemon zest (or lemon squeeze), toasted cashews, and the cooled rice. Pour dressing over and mix to evenly coat.

Makes 8 cups

Recipe courtesy of Garden Fresh Restaurant Corporation, the parent company to Souplantation and Sweet Tomatoes.

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