
Cashew-Chili Portabello
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Cashew-Chili Portabello might be a recipe you should try. This recipe makes 4 servings with 461 calories, 12g of protein, and 24g of fat each. For $2.13 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It works well as a hor d'oeuvre. This recipe from Foodista has 1 fans. Head to the store and pick up bell pepper, extra virgin olive oil, portabello mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 85%, this dish is spectacular.
Ingredients

arrowroot powder
1 tablespoon

bragg's liquid aminos
2 tablespoons

brown rice
1 cup

cashew nuts
1 cup

extra virgin olive oil
2 tablespoons

cilantro
4 servings

garlic cloves
2

green onions
1 bunch

lemon juice
0.5

olive oil
1 teaspoon

portabello mushrooms
12 ounces

bell pepper
1

chilies
3

sea salt& pepper
4 servings

water
2 cups
sweetner
1 tablespoon
Cooking in Steps
-
1Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.
brown rice
olive oil
-
2Place 2 basil leaves on top of rice and add 2 cups water all at once. Quickly put on lid and bring to boil. Turn down heat to simmer until all water has evaporated (around 40 minutes). Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.While rice is cooking cut portabello mushrooms into cubes. Set aside.Preheat a wok and then heat the 2 tbsp. oil.
portobello mushrooms
fresh basil
pepper
juice
lemon
water
rice
salt
cooking oil
wok -
3Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden. Do not let the garlic burn.
minced garlic
chili pepper
garlic
wok -
4Add the portabello mushrooms and stir-fry until it is cooked, then add the red bell pepper.Stir in the shoyou (soy sauce) and agave.
portobello mushrooms
red pepper
soy sauce
agave
-
5Add the green onions and cashew nuts. Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid.
green onions
cashews
vegetable
wok -
6Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.To serve: With a very small dipping bowl for a mold, pack with brown rice and empty onto plate (see picture above). On top of rice place stir-fry vegetables and garnish with cilantro.
arrowroot
brown rice
vegetable
cilantro
rice
whisk
bowl