Cashew-Chili Portabello

Name: Cashew-Chili Portabello
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Arrowroot (1 tablespoon tsp.- 1 arrowroot powder (push vegetables to side of pan to expose liquid& whisk in to thicken)); 2 tbsp Braggs Liquid Aminos (2 tablespoons Nama Shoyu (soy sauce) or Bragg's Liquid Aminos); 1 cup Brown Rice (1 cup uncooked brown rice); 1 cup Cashews (1 cup cashew nuts (raw or roasted)); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); 0 pieces Cilantro (fresh cilantro); 2 pieces Garlic (2 garlic cloves, minced); 1 bunch Green Onion (1 bunch green onions (scallions)- cut in 2 inch pieces including greens); ½ piece Lemon Juice (1/2 lemon Juice); 1 tsp Olive Oil (1 teaspoon olive oil); 12 oz Mushrooms (12 ounces portabello mushrooms (should be 4 mushrooms - sliced into cubes)); 1 piece Red Bell Pepper (1 red bell pepper, diced); 3 pieces Peppers (3 dried red chilies, chopped); 0 pieces Fine Sea Salt (Sea salt& pepper to taste); 2 cup Water (2 cups filtered water); 1 tbsp Fish Sauce (1 tablespoon sweetner)

60 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Arrowroot1 tbsp · 1 tablespoon tsp.- 1 arrowroot powder (push vegetables to side of pan to expose liquid& whisk in to thicken)
Braggs Liquid Aminos2 tbsp · 2 tablespoons Nama Shoyu (soy sauce) or Bragg's Liquid Aminos
Brown Rice1 cup · 1 cup uncooked brown rice
Cashews1 cup · 1 cup cashew nuts (raw or roasted)
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra virgin olive oil
Cilantro0 pieces · fresh cilantro
Garlic2 pieces · 2 garlic cloves, minced
Green Onion1 bunch · 1 bunch green onions (scallions)- cut in 2 inch pieces including greens
Lemon Juice½ piece · 1/2 lemon Juice
Olive Oil1 tsp · 1 teaspoon olive oil
Mushrooms12 oz · 12 ounces portabello mushrooms (should be 4 mushrooms - sliced into cubes)
Red Bell Pepper1 piece · 1 red bell pepper, diced
Peppers3 pieces · 3 dried red chilies, chopped
Fine Sea Salt0 pieces · Sea salt& pepper to taste
Water2 cup · 2 cups filtered water
Fish Sauce1 tbsp · 1 tablespoon sweetner

Make it mine in the app

Steps

1Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
2Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.While rice is cooking cut portabello mushrooms into cubes. Set aside.Preheat a wok and then heat the 2 tbsp. oil.
3Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
4Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.Stir in the shoyou (soy sauce) and agave.
5Add the green onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid.
6Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.To serve: With a very small dipping bowl for a mold, pack with brown rice and empty onto plate (see picture above). On top of rice place stir-fry vegetables and garnish with cilantro.