Cashew-Chili Portobello

Ingredients

• •1 tablespoon arrowroot powder
• •2 tablespoons liquid aminos
• •1 cup brown rice
• •1 cup cashew nuts
• •2 tablespoons extra virgin olive oil
• •cilantro
• •2 garlic cloves
• •1 bunch green onions
• •½ lemon juice
• •1 teaspoon olive oil
• •12 ounces portabello mushrooms
• •1 bell pepper
• •3 chili peppers
• •sea salt& pepper
• •2 cups water
• •2 tablespoons sweetner

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Method

From foodista.com — read the original

1. 1Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
2. 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).
3. 3Fluff 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.
4. 4Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
5. 5Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper. Stir in the shoyou (soy sauce) and agave.
6. 6Add 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.
7. 7Whisk 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.