Ingredients
Units
Scale
- 3 cups low-sodium vegetable broth
- 1 1/3 cups uncooked short-grain brown rice
- 3/4 cup shelled roasted and salted pistachios, divided
- 2 teaspoons red wine vinegar
- 1 1/4 teaspoons sea salt, divided
- 1 1/2 tablespoons refined peanut oil
- 1 medium white onion, finely diced
- 1 (14-ounce) Red Garnet sweet potato, unpeeled, scrubbed, and diced
- 8 ounces sliced wild mushrooms
- 3 ounces soft vegan cashew cheese*
- 1/4 cup thinly sliced fresh basil
Instructions
- Bring the broth, rice, 1/2 cup of the pistachios, the vinegar, and 3/4 teaspoon of the salt to a boil in a large saucepan over high heat. Cover, reduce heat to low, and simmer until the rice is cooked through yet slightly chewy, about 45 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, sweet potato, mushrooms, and remaining 1/2 teaspoon salt and sauté until the sweet potato is cooked through and mushrooms begin to brown, about 10 minutes. Remove from heat.
- Stir the vegan cheese and basil into the rice until combined. Stir in the sweet potato mixture until just combined. Sprinkle with the remaining 1/4 cup pistachios and serve.
Notes
*Try Treeline Scallion French-Style Soft Treenut Cheese in this recipe. It’s available at Whole Foods Market. Or if you prefer a non-vegan option, soft goat cheese works well.
Per serving: 400 calories, 17g total fat, 2.5g saturated fat, 0mg cholesterol, 710mg sodium, 60g total carbohydrate, 8g dietary fiber, 7g sugars, 10g protein
Nutrition
- Serving Size: 1 cup