Serves 6
Helpful Hint:The sauce can be made the day before and refrigerated in an airtight container. If you have a rice cooker, you can prepare the rice in the morning before leaving home and it will stay warm until dinner. Then when you come home all you need to do is heat up the sauce and pour it over the rice
Helpful Hint:The sauce can be made the day before and refrigerated in an airtight container. If you have a rice cooker, you can prepare the rice in the morning before leaving home and it will stay warm until dinner. Then when you come home all you need to do is heat up the sauce and pour it over the rice
RICE:
4 C. long-grain brown rice
1/4 - 1/2 C. wild rice (optional)
6 C. Water2 Packages of Broth Mix (NO MSG brands: Herb Ox, Imagine or Pacific Foods, )
SAUTEED VEGETABLE MIXTURE:
1 C. onions, chopped
2 cloves garlic crushed
1 Red or Green pepper, chopped
2 C. Morningstar “no chicken” chicken strips (optional)
2 cans of garbanzo beans (save liquid for sauce)
1/2 C. Mushrooms, sliced
2 T. grape seed oil
SAUCE:
3 C. of Water or garbanzo liquid
1/2 C. Cashew Pieces (I've used roasted & salted ones, but raw unsalted work also)
4 T. sesame seeds
2 - 3 T. Chicken Seasoning (I always use the Herb Ox Veggie bouillon)
1/4 t. Celtic sea salt (optional)
3/4 t. garlic powder
1 T. onion powder
1 T. cornstarch
1 C. carrots, sliced & blanched* (*lightly cooked)
3 C. frozen peas
2 C. cooked garbanzos
1/2 C. blanched slivered almonds (optional)
1 tsp. Thyme
1 tsp. Cumin
DIRECTIONS:
1. As an option, the rice can be toasted before cooking for an added distinct, nutty flavor.2. If using a rice cooker, place water, broth, rice and wild rice, if desired, in cooker. Turn it on and it will automatically cook the rice to perfection in 30 - 35 mins. If using a heavy saucepan, bring the 6 cups of water to a boil and then add the rice, wild rice if desired, and seasoning. Return to a boil, then lower temperature to the lowest setting and simmer covered for 35 - 40 mins. or until rice is thoroughly cooked.3. While rice is cooking, start the sauce. In a skillet, sauté in the oil the chopped onion, garlic, red pepper, mushrooms, and chicken strips until veggies are softened and strips are lightly browned. Set aside.
4. In blender, combine 3 c. of water or garbanzo liquid, cashews, sesame seeds, chicken seasoning, salt, garlic powder, onion powder, and cornstarch and spices. Blend several minutes until mixture is smooth.5. Pour the blender mixture into the sautéed veggie mixture and bring to a boil over medium heat. Let simmer approximately 5 mins. or until sauce thickens, stirring constantly. Add blanched carrots, frozen peas, and almonds if desired. Add garbanzos if not using chicken strips (I add garbanzo beans anyway)
6. To assemble: On large platter spread rice about 2 inches thick and pour all the sauce over the rice. Garnish with red and green peppers and serve immediately. Make sure there is plenty of sauce to flavor all the rice.
TIP: This dish is incredible without meat, but it is possible to add chicken pieces and sauté them with the vegetables.
