Creamy Vegan Italian Brunch Bowl – A Wholesome & Satisfying Start to Your Day! 🌟

Allergens

Cashews (in cashew cream)

Ingredients

• 1 cup Arborio rice (uncooked)
• 2 cups Vegetable broth (low
• sodium)
• 1/2 cup Cashew cream
• 1 cup Cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup Artichoke hearts, marinated or jarred
• 1/4 cup Fresh basil leaves, chopped
• 1/4 cup Sun
• dried tomatoes, packed in oil (drained)
• 1/4 cup Vegan parmesan cheese, grated
• Salt and pepper, to taste
• Optional: Additional vegan parmesan cheese, for garnish

Instructions

1. In a medium saucepan, combine the Arborio rice with vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cook for 17 20 minutes or until the rice is tender and has absorbed all of the liquid, stirring occasionally. Remove from heat and let it sit covered for 5 minutes.
2. While the rice is cooking, prepare the cherry tomatoes, kalamata olives, artichoke hearts, sun dried tomatoes, and fresh basil leaves. Set aside.
3. Once the rice is cooked, gently fold in the cashew cream until well combined. Then, add the cherry tomatoes, kalamata olives, artichoke hearts, sun dried tomatoes, and chopped fresh basil leaves. Season with salt and pepper to taste.
4. Serve the Creamy Vegan Italian Brunch Bowl in individual bowls or a single, large serving dish, garnishing with additional vegan parmesan cheese if desired. Enjoy! 😋

Chef’s Insight

To enhance the creaminess, blend the cashew cream with a small amount of the hot cooked rice before folding it into the dish.

Notes

For an added touch of luxury, consider using saffron in the rice cooking process to create a beautifully colored and aromatic dish.