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Basmati rice Brussels sprouts olive oil garlic shiitake mushrooms butternut squash carrot garbanzo beans kale soy milk tamari nutritional yeast pumpkin seeds
Viewed: 20 - Published at: 7 years agoIngredients
- 1 1/2 cups basmati rice
- 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 cup soy milk
- 1/4 cup tamari
- 1/4 cup nutritional yeast
- Toasted pumpkin seeds for garnish
Method
- 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.
- In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes.
- Set aside to cool.
- In large, heavy skillet, heat oil over medium-high heat.
- Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes.
- Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes.
- Add brussels sprouts, and reduce heat to medium-low.
- In small bowl, mix soy milk, tamari and nutritional yeast.
- Pour over vegetables in skillet, and cover.
- Remove skillet from heat, and let stand 1 to 2 minutes.
- Serve over basmati rice and garnish each serving with pumpkins seeds.
