Ingredients
1 c brown or white rice, or quinoa
2 tbsp olive oil
2 clove garlic, smashed or finely chopped
2 portobello mushrooms, sliced
6-7 white button mushrooms, quartered
1/2 onion, roughly chopped
1 sweet pepper (red/green/orange/yellow or combination thereof) roughly chopped
1/2 head kale, fibrous ribs removed and roughly chopped
Sauce:
2 c vegetable broth
3 tbsp soy sauce
1/4-1/2 tsp red pepper flakes
1 tbsp brown sugar
1-2 tbsp grated or chopped ginger
1/2 tsp sesame oil
1 tbsp cornstarch (optional)
juice of 1 lime
3-4 scallions, finely chopped
chopped cilantro
unsalted peanuts
Preparation
- Cook rice/quinoa per instructions
- Reserve 3 tbsp cold broth. Combine remaining broth in saucepan with soy sauce, red pepper flakes, brown sugar, ginger, sesame oil. Simmer as you prepare vegetables, stirring occasionally
- Heat olive oil in large pan over med to med-hi heat. Add mushrooms, garlic, onion to pan, and cook 8-10 minutes, stirring frequently.
- Once mushrooms/onions are cooked, reduce heat to med-low. Add sweet peppers, cook 4-5 minutes, stirring frequently.
- Remove from heat. Stir in kale. Empty pan contents into bowl, and cover with foil to keep warm.
- Deglaze pan over med heat using sauce.
- Whisk cornstarch w/ reserved (room temp or cooler) broth, then whisk into sauce.
- Remove sauce from heat. Whisk in lime juice and scallions.
- Serve vegetables over rice, pour on sauce, and sprinkle peanuts and cilantro over top.