Multigrain Rice with Artichokes and Cashew Cream (Vegan and GF)
I came up with that recipe after finding a can of artichoke hearts in my pantry. I LOVE artichoke hearts – the vegetable is almost meaty and oily (in a good way trust me) and so delicious. I decided to pair it with some tasty baked brown and wild rice, cashew cream for creaminess and chickpeas for protein. It was DELICIOUS! I can’t wait until lunch tomorrow already…..
1 1/2 cups brown rice
1/2 cup wild rice (or more brown rice)
1 can of artichoke hearts, drained and diced
1 tomato, diced
1 can chickpeas, drained and rinsed
1/2 cup cashews + 3/4 cup almond milk + dash of garlic and onion powder
1. Boil 4 cups of water. Preheat oven to 350F. In a large casserole dish with a lid, mix boiling water, brown and wild rice, dash of salt and a cut of butter or dairy free margarine. Bake for 1 hour, fluff with a fork and let sit for another 5 minutes before serving.
2. Chop up artichokes, tomatoes and rinse chickpeas.
3. Make cashew cream by blending cashews, almond milk (or water) and garlic or onion powder together in a food processor until smooth and creamy. Thin with more milk or water if needed.
4. Top hot rice with toppings or else just mix everything together in a big pot! Enjoy!