You may also like
Categories:
brown rice cauliflower carrot tomato mushrooms plant milk broccoli onion garlic nutritional yeast lemon juice white miso salt pepper
Viewed: 24 - Published at: 9 years agoIngredients
- 1 1/2 cups brown rice (organic)
- 1 lb cauliflower floret (approximately)
- 1/2 cup carrot, roughly chopped
- 1/4 cup sun-dried tomato
- 5 ounces mushrooms (fresh, cleaned and stemmed or frozen)
- 1 -2 cup plant milk, unflavored (divided)
- 4 -5 cups broccoli, chopped (or broken into small florets, fresh or frozen)
- 1 large onion, diced
- 2 garlic cloves, minced
- 1/3 cup nutritional yeast flakes
- 1 tablespoon lemon juice, plus more to taste
- 2 -3 teaspoons white miso (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
Method
- Bring a large pot of water to boil. Add the rice and simmer until the rice is mostly tender. 30-45 minutes. (Prep ingredients and start on #2 while rice is simmering). Drain and add back to the rinsed large pot.
- Place cauliflower, sundried tomatoes, mushrooms and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander.
- Transfer cauliflower medley to a food processor. Add 1 cup of plant milk, the nutritional yeast and miso and blend until completely smooth, stopping to scrape down sides of bowl as needed.
- Add broccoli, onion and garlic to the pot with the rice. Add in the cauliflower sauce. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. If needed, thin with more milk. Season with salt and pepper. Serve.
