1 1/2 cups brown rice
1 cup water
2 cups vegetable stock
1/2 cup roasted cashews
1/4 cup cranberries
1/2 cup broccoli (finely chopped)
1/2 cup grape tomatoes (or cherry tomatoes)
1/4 cup black olives (chopped)
1/2 fresh lemon (juiced)
1 tsp. sea salt
1. In a deep pot, put rice, water and vegetable stock. Bring to a boil. When it starts to boil, put on a low simmer and cover. Should cook in about 15-20 minutes. Check after 15 minutes.
2. In a bowl, mix cashews, cranberries, broccoli, cherry tomatoes and olives. Mix well.
3. When rice is done, add cashew mixture to rice pot. Stir together. Add lemon juice and sea salt. Mix together and then serve.