Gluten-Free Vegetable Rice Bowl Recipe

About this recipe

A wholesome and hearty dinner featuring basmati rice, vibrant vegetables, and a creamy, savory sauce. This gluten-free dish is perfect for solution seekers looking for a nutritious and satisfying meal.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 1 Kg Shitake Black Mushrooms
• 1pc Butternut Squash
• 200 g Orange Carrot (Gajar)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Flat Kale Leaves
• 100 g Popular Fit Eats Pumpkin Seeds Raw
• 100 g Broccoli Florets
• 1 ltr Sofit Natural Soy Beverage (Sugar Free, Vegan)
• 200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. 1. In a medium saucepan, combine 1 1/2 cups basmati rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until the water is absorbed, about 20 minutes.
2. 2. In a large saucepan fitted with a steamer basket, bring 2 inches of water to a boil. Steam 1 lb of broccoli until bright green and crisp, about 3-4 minutes. Set aside to cool.
3. 3. In a large, heavy skillet, heat 2 tbsp olive oil over medium-high heat. Add 6 minced garlic cloves, 4 sliced shiitake mushrooms, 1/2 diced butternut squash, and 1 sliced carrot. Cook, stirring often, until tender, about 5 minutes.
4. 4. Add 1 cup cooked chickpeas and 1 cup chopped kale to the skillet. Cook, stirring often, until the kale is bright green, about 2 minutes.
5. 5. Add the steamed broccoli to the skillet and reduce the heat to medium-low.
6. 6. In a small bowl, mix 1 cup soy beverage and 1/4 cup soy sauce until smooth. Pour the mixture over the vegetables in the skillet and cover. Let it cook for 1-2 minutes, then remove from heat.
7. 7. Serve the vegetable medley over the cooked basmati rice and garnish each serving with 2 tbsp pumpkin seeds.