Soybean A La Florentine Recipe - Cooking Index
Soybean A La Florentine Recipe - Cooking Index
| 4 cups | Water | |
| 2 cups | Long-grain brown rice - rinsed | |
| 1 1/2 cups | Diced onion | |
| 1 tablespoon | Olive oil | |
| 1 1/2 cups | Sliced mushrooms | |
| 1 cup | Diced seeded red pepper | |
| 1 tablespoon | Minced garlic | |
| 3 cups | Non-Dairy Alfredo Sauce - (see recipe) | |
| 1 x | Soybeans - (15 oz) - rinsed, drained | |
| 3/4 cup | Frozen peas - thawed | |
| 4 cups | Spinach - triple washed, | |
| Stemmed, and roughly chopped | ||
| 1/4 cup | Freshly-chopped parsley | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 45 minutes. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.
Meanwhile, in a large non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms, red pepper, and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
Add the Non-Dairy Alfredo Sauce, soybeans, and peas. Reduce the heat to low, and simmer for 5 minutes. Add the remaining ingredients and stir well to combine.
Fluff the brown rice with a fork. Top individual servings of rice with a generous amount of the Soybean a la Florentine sauce mixture. The sauce can also be used to top other grains, pasta, mashed potatoes, biscuits, or toasts.
This recipe yields 6 servings.
Source:
The Vegan Chef at http://www.veganchef.com
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