Category: Vegetarian Dishes

Serves: 6

Ingredients

• 2 cups cooked brown rice, quinoa, or other whole grain
• 1 cup light coconut milk, divided
• 1/2 Tablespoon extra virgin olive oil
• 3/4 cup onion, diced
• 2 garlic cloves, minced
• 1 teaspoon yellow mustard powder
• 2-4 cups spinach, washed adn coarsely chopped
• 1 cup cooked garbanzo beans, drained well or canned beans, rinsed and drained
• 3/4 cup cashews, toasted until golden brown
• 1 1/4 Tablespoons Bragg’s liquid aminos or soy sauce (gluten free if needed)
• 1/4 teaspoon crushed red pepper flakes
• Pinch cayenne pepper
• Sea salt and pepper, to taste

Directions

1. Warm rice in a large saucepan with 1/2 cup coconut milk and a small amount of water.
2. While rice warms, place oil in a large pan on medium high heat.
3. Add onion, garlic, cumin and mustard and cook for 5 minutes or until onions are translucent. Add spinach and cover until wilted.
4. Remove lid and add remaining ingredients. Cook until heated through, stirring occasionally.

Nutrition Facts

Calories 223, Fat 11g (Sat Fat 3g), Cholesterol 0mg, Sodium 420mg, Carbohydrates 28g, Fiber 3.5g, Protein 7g