10m
PREP TIME
40m
COOK TIME
216
CALORIES
13
INGREDIENTS
Servings: 10
Ingredients
- 1 cup raw cashews
- 2 cups hot water
- 2 containers (32 ounces each) unsalted vegetable stock, divided
- 1 tablespoon vegetable oil
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons McCormick® Salt Free Garlic and Herb Seasoning
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1 can (15 1/2 ounces) chickpeas, drained and rinsed
- 1 cup uncooked long grain brown rice, rinsed
- 2 cups packed chopped kale
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
- 1 Place cashews in large heat-safe bowl. Add hot water; soak 15 minutes. Drain and rinse well. Transfer to food processor or blender container. Add about 2 cups of the vegetable stock. Cover. Puree on high speed until completely smooth. Set aside.
- 2 Heat oil in large saucepan on medium heat until shimmering. Add carrots, onion and celery; cook and stir 3 minutes or until softened. Stir in Seasoning and black pepper; cook and stir until fragrant, about 30 seconds. Add remaining stock. Bring to boil.
- 3 Stir in chickpeas and rice. Cover. Reduce heat to medium-low. Cook 30 to 35 minutes until tender, stirring frequently. Stir in kale and reserved cashew sauce; cook 5 minutes longer or until heated through. Garnish with chopped parsley and serve with lemon wedges, if desired.
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