This can be either a side dish served with veggie burgers and a salad or a main dish. That's why it serves 3-6 people. Great addition to a family dinner.
- 1 1/2 cup rice, uncooked
- 3 tbsp tamari
- 3 tbsp maple syrup
- 3 tbsp sesame oil
- the juice of 1/2 lime (add more if desired)
- 2 tbsp almond butter
- 1/2 tsp dried ginger
- 1/4 tsp chili
- 1 tsp coconut oil
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 6-7 cremini mushrooms (4 cups when sliced)
- 1 broccoli, hard stem removed and chopped into bite-sized pieces
- 4-5 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 tbsp dried thyme
- 1/2-1 cup peas, fresh or frozen (optional, I totally forgot them when taking pictures for this post and it was still tasty)
- sea salt and pepper
- Start by cooking the rice according to package instruction.
- While that's cooking, make the dressing. Simply add all the tamari, maple syrup, sesame oil, lime juice, almond butter, ginger, and chili into a small bowl and mix to combine. Set aside.
- Heat about a teaspoon of coconut oil in a big pan over medium-high heat.
- When hot, add the onion, saute for 4-5 mins, then add the garlic and saute for 1 more min until fragrant.
- Add your sliced mushrooms and a splash of water so they don't burn. Let them cook for about 5 minutes, then cover and cook for 5 more, stirring every couple minutes.
- Add the broccoli, carrots, bell pepper, dried thyme, and about a tbsp of the sauce, mix and cover with the lid again. Cook for 15 minutes or until the veggies are tender, stirring occasionally.
- Add the rest of the sauce and mix. Add all of the rice and toss to coat everything well with the sauce.
- Enjoy! Store in an airtight container in the fridge for 2-3 days.