Cashew-Chili Portabello
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.67
- Health score: 56.00
- Weight Watcher points: 14.00
Summary
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Cashew-Chili Portabello might be a recipe you should try. This recipe makes 4 servings with 461 calories, 12g of protein, and 24g of fat each. For $2.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It works well as a hor d'oeuvre. This recipe from Foodista has 1 fans. Head to the store and pick up bell pepper, extra virgin olive oil, portabello mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 85%, this dish is spectacular. Users who liked this recipe also liked Cashew Chicken Chili, Vegetarian Chili with Cilantro-Lime Cashew Sour Cream, and Meat Lite: Black Bean and Cashew Chicken Chili.
Ingredients
arrowroot powder1 tablespoon
bragg's liquid aminos2 tablespoons
brown rice1 cup
cashew nuts1 cup
extra virgin olive oil2 tablespoons
cilantro4 servings
garlic cloves2
green onions1 bunch
lemon juice0.5- olive oil1 teaspoon
portabello mushrooms12 ounces
bell pepper1
chilies3
sea salt& pepper4 servings
water2 cups
Instructions
Step 1
Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
Step 2
Place 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.
Step 3
Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
Step 4
Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.Stir in the shoyou (soy sauce) and agave.
Step 5
Add 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.
Step 6
Whisk 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.
Categories
Cuisines: American
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan