Creamy Cashew Rice Dinner Bowl Recipe

About this recipe

A satisfying and gluten-free dinner option featuring creamy cashew and brown rice, lightly sweetened with honey and infused with vanilla for a unique flavor twist.

Ingredients

• - Biona Organic Risotto Brown Rice
• 350G Wilderbee Hot Honey, 350G
• 100 Ml Littlepod Pure Vanilla Extract, 100Ml
• 308G Roasted Sunflower Seeds, 308G
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Rinse 1 cup of brown rice thoroughly under cold water and cook it according to the package instructions. Set aside to cool slightly.
2. 2. In a blender, combine 7/8 cup of sunflower seeds, 1 tablespoon of honey, 1 teaspoon of vanilla extract, and 1 teaspoon of salt with 1 to 1 1/2 cups of water. Blend until smooth and creamy.
3. 3. Gradually add an additional 1 to 2 cups of water to the blender and continue blending until the mixture reaches a smooth, pourable consistency.
4. 4. In a large mixing bowl, combine the cooked brown rice with the blended sunflower seed mixture. Stir well to coat the rice evenly.
5. 5. Serve the creamy sunflower seed rice warm as a main dish, or refrigerate and enjoy it chilled. Garnish with additional sunflower seeds if desired.