Vegetable Medley With Basmati Rice

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Basmati rice
1 lb	454g / 16oz	Brussels sprouts - trimmed, halved
2 tablespoons	30ml	Olive oil
6		Garlic cloves - halved
4		Shiitake mushrooms - stemmed, sliced
1/2		Butternut squash - seeded, cubed
1		Carrot - cut into matchsticks
1 cup	160g / 5.6oz	Canned garbanzo beans - rinsed, drained
1 cup	146g / 5.1oz	Packed chopped kale
1 cup	237ml	Soy milk
1/4 cup	59ml	Tamari
1/4 cup	59ml	Nutritional yeast
		Toasted pumpkin seeds - for garnish

Recipe Instructions

In medium saucepan, combine rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes. Set aside to cool.

In large, heavy skillet, heat oil over medium-high heat. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes. Add brussels sprouts, and reduce heat to medium-low.

In small bowl, mix soy milk, tamari and nutritional yeast. Pour over vegetables in skillet, and cover. Remove skillet from heat, and let stand 1 to 2 minutes.

Serve over basmati rice and garnish each serving with pumpkins seeds.

This recipe yields 4 to 6 servings.

Per Serving: 450 Cal; 16g Prot; 8g Total Fat (1 Sat. Fat); 83g Carb.; 0mg Chol; 997mg Sod.; 12g Fiber.

Source:
Vegetarian Times, February 2002

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