2-3 tablespoons cashew cream (cashews, soaked, then blended with water in high speed blender until very silky and creamy - consistency of single cream.)
Instructions
NOTE: If you don't have any cashew cream on hand, soak some cashews in boiling water. Soak for as long as you can if you don't have a powerful blender. If you do you can skip the soaking. Blend with enough water to cover until very creamy and not grainy.
Put your rice on to cook (we have a rice cooker which I strongly recommend as it takes out the guesswork and switches off when it's cooked so you don't need to be around!) whilst you prep your veggies.
Finely chop the onion, crush or microplane the garlic, dice the mushrooms, separate the broccoli into smallish florets and finely slice the capsicum.
Once rice is cooked, tip it into the pan along with the stock and the broccoli. Bring to the boil and simmer for 10 minutes until broccoli is cooked to your liking and rice is creamy. You may need to add more water / stock to get the consistency you want (depending on the age and variety of your rice)
Stir in the cashew cream and season to taste.
Turn off the heat and allow to sit until ready to serve.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/05/02/brown-rice-broccoli-red-capsicum-risotto/