Cashew-Chili Portabello

Cashew-Chili Portabello

  Ready in : 45 mins

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

arrowroot powder

1 tablespoon

bragg's liquid aminos

bragg's liquid aminos

2 tablespoons

brown rice

brown rice

1 cup

cashew nuts

cashew nuts

1 cup

extra virgin olive oil

extra virgin olive oil

2 tablespoons

cilantro

cilantro

4 servings

garlic cloves

garlic cloves

2

green onions

green onions

1 bunch

lemon juice

lemon juice

0.5

olive oil

olive oil

1 teaspoon

portabello mushrooms

portabello mushrooms

12 ounces

bell pepper

bell pepper

1

chilies

chilies

3

sea salt& pepper

sea salt& pepper

4 servings

water

water

2 cups

sweetner

sweetner

1 tablespoon

Cooking in Steps

  1. 1
    Fix brown rice by cooking in 1 tsp. olive oil until lightly browned.

    brown rice

    brown rice

    olive oil

    olive oil

  2. 2
    Place 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

    portobello mushrooms

    fresh basil

    fresh basil

    pepper

    pepper

    juice

    juice

    lemon

    lemon

    water

    water

    rice

    rice

    salt

    salt

    cooking oil

    cooking oil

    wok
    wok
  3. 3
    Add 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

    minced garlic

    chili pepper

    chili pepper

    garlic

    garlic

    wok
    wok
  4. 4
    Add 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

    portobello mushrooms

    red pepper

    red pepper

    soy sauce

    soy sauce

    agave

    agave

  5. 5
    Add 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

    green onions

    cashews

    cashews

    vegetable

    vegetable

    wok
    wok
  6. 6
    Whisk 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

    arrowroot

    brown rice

    brown rice

    vegetable

    vegetable

    cilantro

    cilantro

    rice

    rice

    whisk
    whisk
    bowl
    bowl