1 lb brussels sprouts, trimmed and halved
2 Tbs olive oil
6 cloves garlic, halved
4 shiitake mushrooms, stemmed and sliced
1/2 butternut squash, seeded and cubed
1 carrot, cut into matchsticks
1 cup canned garbanzo beans, rinsed and drained
1 cup packed, chopped kale
1/4 cup nutritional yeast
1/4 cup tamari
1) In medium saucepan, combine rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.
2) In large, heavy skillet, heat oil over medium-high heat. Add garlic, brussels sprouts, mushrooms, squash and carrot, and cook, stirring often, until tender, about 5 minutes. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes. Reduce heat to low.
3) In small mixing bowl, blend the nutritional yeast and tamari. Pour over vegetables in skillet and cover. Remove skillet from heat, and let stand 1 to 2 minutes.
4) Serve over basmati rice.
Review: This was an amazing dish! I used quick-cooking brown basmati rice from Trader Joe's. It cooks wonderfully quick and is very flavorful. I wasn't sure how the sauce would turn out, as it seemed like an odd flavor combination. However, it was incredibly tasty!! It's very easy and full of nutrients. This recipe was a winner. We were especially happy to have leftovers, as I doubled the amount of butternut squash, shiitake mushrooms and garbanzo beans.
Adapted from:
http://www.vegetariantimes.com/recipe/vegetable-medley-with-basmati-rice/
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