Ingredients:

1/2 cup raw cashews
1 stick of celery, sliced
1/2 cup almonds
3 spring onions, sliced
1 tbsp water
1 cup of mushrooms, sliced
1 onion, chopped
1 tbsp oil
1/2 red capsicum, seeded & diced
3 cups of cooked brown rice, cooked
1/2 green capsicum, seeded & diced
Vegetable stock
1 cup snow peas, cut into strips

Method:

1. Dry roast nuts by placing on dry oven tray and bake at 180 C for to 10 minutes, set aside.
   
   
2. Heat frying pan to medium heat, add water, onion, red and green capsicum, snow peas, celery, spring onions and mushrooms.
   
   
3. Sauté for 2-3 minutes, adding an extra tablespoon of water if too dry.
   
   
4. Transfer to casserole dish.
   
   
5. Clean pan, add tablespoon of oil, heat and fry the cooked rice until evenly coated.
   
   
6. Spoon rice into casserole dish with vegetables, mix well.
   
   
7. Cover and bake at 170 C for 20 minutes.
   
   
8. After cooking fold roasted nuts through.
   
   
9. Serve with salad and crispy bread rolls.