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APRIL RECIPE

by Mike S. on Tuesday, April 19, 2011 · 7 comments

in Recipes

April is full of luscious lemony goodness

Try this Lemon infused recipe as a side dish to a meal.

This recipe is vegetarian and vegan. Enjoy!

Lemon Rice with Cashews

Rice:

1 ¾ cup parboiled white rice

3 ¾ cup  water

1 ½ tsp. table salt

In a small pot, heat water and salt to a boil. Add the rice and cover the pot with a lid. Cook for 20-30 minutes until the rice is cooked and water is absorbed. Place in the refrigerator to cool down.

Dressing:

6 ½ tbsp. fresh lemon juice

4 ½ tbsp. canola oil

1 tsp. white sugar

¾ tsp. kosher salt

Combine ingredients in a bowl and mix thoroughly, whisk to dissolve the sugar and salt.

Assembly:

1 cup diced celery

¾ cup sliced scallions

2 tbsp. lemon zest (or lemon squeeze)

1 cup toasted cashews

Cooked cooled rice

Dressing

Combine ingredients in a bowl and mix to evenly coat with dressing.

Yields 8 cups.

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{ 7 comments… read them below or add one }

Bonnie Saturday, April 30, 2011 at 11:30 am

Although everything at Sweet Tomatoes is delicious, I’m so disappointed that the recipe for April isn’t the recipe for the Creamy Lemon Pasta with Capers. That is so outstanding and delicious, not to mention vegetarian, that I find myself yearning for it all year.

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Shawn Tuesday, May 3, 2011 at 9:55 am

This is one of my favorite dishes at Souplantation. Thank you for sharing!sha

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Faleen Friday, May 13, 2011 at 12:21 pm

Bonnie…..you had better double check with the manager of your sweet tomatoes…i would love to try the creamy lemon pasta w/capers but IT IS NOT VEGETARIAN…when i last checked with them it had a meat/chicken (i am uncertain which they told me) base to it…i have been ‘suggesting’ for a few years now that they use a vegetable base but it doesnt seem to be happening. I understand it is quite good.

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Donna MacDougall Thursday, October 6, 2011 at 10:47 am

I love the Lemon Rice with Cashews when it’s available. During lemon month at our nearby Sweet Tomatoes, they never did have this particular dish. I was very disappointed! Now I’m eager to try this recipe and see if it measures up to my memory.

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Shawn Thursday, July 12, 2012 at 10:06 am

I made this tonight, and it was delicious, just like in the restaurant! I sized down the recipe to just make 2-3 cups. Also, I made it ahead of time and added the cashews and a little extra dash of dressing right before serving. It was perfect, my husband was surprised how good it was, and the sized-down recipe went right into my recipe box. I will be bringing this to the next barbecue or potluck I attend.

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jaci pinge-swarts Sunday, April 28, 2013 at 5:09 pm

love the lemon rice.. refreshing along side greens … yummy!!

Reply

admin Monday, April 29, 2013 at 10:41 am

Thanks Jaci! We are glad you enjoy it.

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