Description
A quick, easy and healthy dinner
Ingredients
Scale
- 1 cup brown rice
- 2 cups vegetable broth/stock
- 2 tsp butter or vegan margarine (optional)
- 2 carrots, thinly sliced
- 1 tablespoon coconut oil
- 10 ounces sliced mushrooms
- 1/2 lb. sugar snap peas
- 1 cup edamame (thawed if using frozen)
- sea salt
for the sauce
- 1/2 cup vegetable broth/stock
- 1/4 cup coconut milk (lite is fine)
- 1/4 cup natural peanut butter
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
Instructions
- Put your rice in a pot with the vegetable broth or stock and butter. Bring the rice to a boil, then reduce the heat to low, cover, and allow the rice to simmer until it is soft and the liquid is absorbed. (About 50 minutes for regular brown rice. If you use par-boiled, the cooking time is cut down to about 30 minutes.)
- When your rice has about 20-25 minutes cooking time left:
- Steam your carrots until they are crisp-tender. Meanwhile:
- In a large skillet, melt the coconut oil over medium high heat. Add the mushrooms and saute until they are soft and reduced in size, about 8 minutes. Once the carrots are crisp-tender, add them to the skillet and stir fry for about 5 minutes. Add the snap peas and edamame along with a few sprinkles of salt and stir fry until everything is warm, about another 5 minutes.
- To make your sauce, place all ingredients in a small sauce pan over medium low heat and stir. When sauce is heated, it’s ready. Taste and season accordingly.
- When the rice is finished cooking, fluff with a fork. Serve with a portion of rice, topped with the vegetables and a drizzle of the sauce.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: main meal
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 4.75g
- Sodium: 452mg
- Fat: 19.3g
- Carbohydrates: 38.3g
- Protein: 12g