Ingredients (use vegan versions):
- 2 cups rice
- 1 1/2 cups water (for rice)
- 1/2 Unchicken broth or other yellow vegetable broth
- 1/2 water (for beans)
- 2 Tablespoons olive oil
- 1 portabella mushroom, slice cap, chop end
- 2 teaspoons corn starch
- 1 can black beans
- 4 good shakes Spike seasoning (or to taste)
- 1 - 1 1/2 cups frozen peas
- 1/2 - 1 cup of chopped sun dried tomatoes (soft but dry kind)
- 4 good squirts of Bragg's Liquid Aminos
Directions:
Cook rice according to package directions, except
use some Unchicken Broth or yellow vegetable
broth in place of some of the water. This gives
more flavor and nutrition to the rice. And
besides the golden yellow color makes a nice
backdrop for the bean mixture.
Sauté mushroom in water and olive oil until
mushrooms release their own liquid (a few
minutes). Continue cooking until mushrooms are
softened and have a wet/ somewhat soggy look. Add
Bragg's Liquid Aminos and cornstarch to mushroom
broth, stir. Add black beans, peas, sun dried
tomatoes and cook for 5-8 more minutes until
broth is thick. You want the broth to be like
gravy so if it gets too dry add some water.
Serve bean mixture over rice. I thought this up
one night and it was delicious and easy to boot!
No more having to rely on store bought packages
of seasoned rice and beans! Yum.
Serves: 3
Preparation time: 30 min +/-
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