Soybean a la Florentine

 
4 cups water
2 cups long grain brown rice, rinsed
1 1/2 cups onion, diced
1 T. olive oil
1 1/2 cups mushrooms, washed well, cut in half, and sliced
1 cup red pepper, destemmed, deseeded, and diced
1 T. garlic, minced
3 cups Non-Dairy Alfredo Sauce
1 - 15 oz. can soybeans, rinsed, and drained
3/4 cup frozen peas, thawed
4 cups spinach, triple washed, destemmed, and roughly chopped
1/4 cup freshly chopped parsley
salt and 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 3-5 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.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett