Cashew-Chili Portabello Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 tablespoon tsp.- 1 arrowroot powder (push vegetables to side of pan to expose liquid& whisk in to thicken)
• 2 tablespoons Nama Shoyu (soy sauce) or Bragg's Liquid Aminos
• 1 cup uncooked brown rice
• 1 cup cashew nuts (raw or roasted)
• 2 tablespoons extra virgin olive oil
• fresh cilantro
• 2 garlic cloves, minced
• 1 bunch green onions (scallions)- cut in 2 inch pieces including greens
• 1/2 lemon Juice
• 1 teaspoon olive oil
• 12 ounces portabello mushrooms (should be 4 mushrooms - sliced into cubes)
• 1 red bell pepper, diced
• 3 dried red chilies, chopped
• Sea salt& pepper to taste
• 2 cups filtered water
• 1 tablespoon sweetner

Instructions:

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