Healthy Brown Rice Risotto
- 1 medium onion
- 1 medium green capsicum
- 1oz/25g butter
- 3 tbspns vegetable oil
- 2oz/50g broken cashew nuts
- 4 medium tomatoes
- 8oz/225g long-grain brown rice, cooked
- 1 clove garlic, crushed
- salt & pepper to taste
Chop the onion and slice the pepper. Heat the butter and oil in a large saucepan. Add the green pepper, onion and cashews and saute until the vegetables are just tender, stirring occasionally.
Chop the tomatoes and add to the pan with the rice and garlic. Continue stirring over a gentle heat until the rice is heated through. Adjust seasoning to taste.
Serves 4-6