Another wonderful winter dish, this is warm and moist, yet crunchy with the cashews! Thanks to Jean Rothstein for the recipe.
2 Cups Uncle Ben’s Brown Rice
2 Tbs. Soy Sauce
4 ½ Cups water
1 can mushrooms, drained (or fresh mushrooms, sliced)
1 package Onion Soup Mix
3 Tbs. oil
1 jar dry roasted cashews
Mix all ingredients except cashews in deep casserole dish. Bake at 350 degrees, no cover. Check after 1 hour 45 minutes; when water has evaporated, run fork through mixture and bake for 10 or 15 minutes more. When casserole is done, add cashews. Extras: green pepper, broccoli, tomatoes, cauliflower. Alternative: You can use a shallow casserole, i.e., 9×12, so that cooking time will be shorter. Serves 8 or more!
Pete Band says: “I prefer white rice, being removed of its nutrients and all, but brown rice will have to do!”
Josh Band says: “A casserole? That’s my favorite kind of roll!”
King Alon says: “With some vegetables on the side, this is definitely a delicious dish!”
Dr. Lemonade says: “Next let’s try making ‘Rice, roasted cashew, and lemon casserole!”
