Cashew-Chili Portabello

• arrowroot powder1 tablespoon
• bragg's liquid aminos2 tablespoons
• brown rice1 cup
• cashew nuts1 cup
• extra virgin olive oil2 tablespoons
• cilantro4 servings
• garlic cloves2
• green onions1 bunch
• lemon juice0.5
• olive oil1 teaspoon
• portabello mushrooms12 ounces
• bell pepper1
• chilies3
• sea salt& pepper4 servings
• water2 cups
• sweetner1 tablespoon
• sweetner1 tablespoon

Instructions

1. 1

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

2. 2

   Place 2 basil leaves on top of rice and add 2 cups water all at once.

3. 3

   Quickly put on lid and bring to boil.

4. 4

   Turn down heat to simmer until all water has evaporated (around 40 minutes).

5. 5

   Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.While rice is cooking cut portabello mushrooms into cubes.

6. 6

   Set aside.Preheat a wok and then heat the 2 tbsp. oil.

7. 7

   Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden.

8. 8

   Do not let the garlic burn.

9. 9

   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.

10. 10

    Add the green onions and cashew nuts.

11. 11

    Stir-fry for 1-2 minutes more, until heated through.

12. 12

    Push vegetables to side of wok to expose liquid.

13. 13

    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).

14. 14

    On top of rice place stir-fry vegetables and garnish with cilantro.