Peanut Rice Bowl

This recipe is adapted from Refresh, by Ruth Tal.  It is one of my favourite cook books.  This dinner is a weekly feature in our home.   Its easy, delicious and packed with nutrients.   I serve it buffet style so my family can pick and choose the items they like. Preparing brown rice in a large batch at the beginning of week is a time saver. This size recipe generously feeds my family of 6 with leftover sauce. 

Vegetables:

2 cup marinated portabello cubes

1 head broccoli, chopped

1 each red, yellow peppers, diced

3 cups spinach

3-4 green onions, finely chopped

2 carrots, grated

1 bunch fresh cilantro, chopped

2 cups sprouts

Saute the portabello cubes & broccoli.    Toss in spinach until wilted and peppers to heat and lightly soften.

Place 1/2 cup rice in bowl. Top with cooked vegetables.  Add sauce. Add green onion, carrots, cilantro and sprouts (mung or lentil are my favourites)

Enjoy!!

Peanut Sauce:

3 cloves garlic

1/2 inch ginger root, peeled

2 medjool dates, pitted (or 1 tbsp Agave or Maple Syrup)

1.5 cups natural peanut butter or almond butter 

Juice of 2 lemons

5 tbsp Braggs seasoning (or tamari of choice)

1 tbsp paprika

1.5 cups water

pinch cayenne (optional)

Place garlic, ginger and dates in blender with lemon juice and water to cover blade.  Blend.  

Add remaining ingredients and blend until smooth. More water can be added to desired consistency.  If using Vitamix, blend until warm. Otherwise you may want to warm sauce in pan.

Allow 1/2 cup brown rice (per serving)

2 cups Portobello mushrooms, cubed small (or tofu)

1/2 cup apple cider vinegar

3/4 cups Braggs Seasoning

1/4 cup filtered water

2 tsp sesame oil

 

Whisk together sauce and pour over mushroom cubes.  Allow to marinate 1 hour.     Store in fridge for up to 5 days.