Cashew-Chili Portabello

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

Ingredients

• 1 tablespoon arrowroot powder
• 2 tablespoons bragg's liquid aminos
• 1 cup brown rice
• 1 cup cashew nuts
• 2 tablespoons extra virgin olive oil
• 4 servings cilantro
• 2 garlic cloves
• 1 bunch green onions
• 0.5 lemon juice
• 1 teaspoon olive oil
• 12 ounces portabello mushrooms
• 1 bell pepper
• 3 chilies
• 4 servings sea salt& pepper
• 2 cups water
• 1 tablespoon sweetner
• 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.