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
• •1 teaspoon olive oil
• •12 ounces portabello mushrooms
• •1 red bell pepper
• •3 dried chilies
• •sea salt & pepper
• •2 cups water
• •1 tablespoon agave nectar
• •2 leaves basil

Method

Adapted from foodista.com

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.
3. 3Quickly put on lid and bring to boil.
4. 4Turn down heat to simmer until all water has evaporated (around 40 minutes).
5. 5Fluff rice and add juice of ½ lemon and lightly salt & pepper to taste.
6. 6While rice is cooking cut portabello mushrooms into cubes. Set aside.
7. 7Preheat a wok.
8. 8Heat the 2 tbsp. oil.
9. 9Add minced garlic and dried chopped chilies to the wok.
10. 10Stir-fry over a medium heat until golden. Do not let the garlic burn.
11. 11Add the portabello mushrooms.
12. 12Stir-fry until it is cooked.
13. 13Add the red bell pepper.
14. 14Stir in the shoyou (soy sauce) and agave.
15. 15Add the green onions and cashew nuts.
16. 16Stir-fry for 1-2 minutes more, until heated through.
17. 17Push vegetables to side of wok to expose liquid.
18. 18Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.
19. 19To serve: With a very small dipping bowl for a mold, pack with brown rice and empty onto plate (see picture above).
20. 20On top of rice place stir-fry vegetables and garnish with cilantro.