Soybean A La Florentine

Recipe Ingredients

4 cups	948ml	Water
2 cups	320g / 11oz	Long-grain brown rice - rinsed
1 1/2 cups	93g / 3.3oz	Diced onion
1 tablespoon	15ml	Olive oil
1 1/2 cups	355ml	Sliced mushrooms
1 cup	146g / 5.1oz	Diced seeded red pepper
1 tablespoon	15ml	Minced garlic
3 cups	711ml	Non-Dairy Alfredo Sauce - (see recipe)
1		Soybeans - (15 oz) - rinsed, drained
3/4 cup	177ml	Frozen peas - thawed
4 cups	948ml	Spinach - triple washed,
		Stemmed, and roughly chopped
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 45 minutes. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

Meanwhile, in a large non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms, red pepper, and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.

Add the Non-Dairy Alfredo Sauce, soybeans, and peas. Reduce the heat to low, and simmer for 5 minutes. Add the remaining ingredients and stir well to combine.

Fluff the brown rice with a fork. Top individual servings of rice with a generous amount of the Soybean a la Florentine sauce mixture. The sauce can also be used to top other grains, pasta, mashed potatoes, biscuits, or toasts.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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