Multi-grain Rice with Artichokes and Cashew Cream


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!


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