Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Vegetable Medley with Basmati Rice

Basmati rice has a delicious, nutty flavor. Look for it in large supermarkets or natural food stores.Meal Plan: A simple lettuce, tomato and cucumber salad with low-fat dressing of your choice is a nice accompaniment.

Get access to everything we publish when you sign up for Outside+ Join today!.

Basmati rice has a delicious, nutty flavor. Look for it in large supermarkets or natural food stores.Meal Plan: A simple lettuce, tomato and cucumber salad with low-fat dressing of your choice is a nice accompaniment.

Servings
4

Ingredients

  • 1 1/2 cups basmati rice
  • 1 lb. brussels sprouts, trimmed and halved
  • 2 Tbs. olive oil
  • 6 cloves garlic, halved
  • 4 shiitake mushrooms, stemmed and sliced
  • 1/2 butternut squash, seeded and cubed
  • 1 carrot, cut into matchsticks
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1 cup packed chopped kale
  • 1 cup soy milk
  • 1/4 cup tamari
  • 1/4 cup nutritional yeast

Preparation

In medium saucepan, combine rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.

In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes. Set aside to cool.

In large, heavy skillet, heat oil over medium-high heat. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes. Add brussels sprouts, and reduce heat to medium-low.

In small bowl, mix soy milk, tamari and nutritional yeast. Pour over vegetables in skillet, and cover. Remove skillet from heat, and let stand 1 to 2 minutes.

Serve over basmati rice and garnish each serving with pumpkins seeds.

    Recipe adapted from Café Max & Rosie’s by Max and Rosie Beeby (Ten Speed Press, 2000).

Nutrition Information

  • Calories 450
  • Carbohydrate Content 83 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 12 g
  • Protein Content 16 g
  • Saturated Fat Content 1 g
  • Sodium Content 997 mg
  • Sugar Content 0 g