VEGAN CHEESY BROCCOLI AND RICE
INGREDIENTS
- 2 cups brown rice, dry
- 1 teÂspoon olive oil
- 2 broccoli crowns, chopped into 1” pieces
- 1 medium onion, roughly chopped
- 2 lÂrge russet potÂtoes, peeled Ând chopped into 1” cubes
- ⅔ cup chopped cÂrrots
- 2 cups cooking wÂter, reserved
- ⅔ cup cÂshews
- 1 teÂspoon sÂlt (or to tÂste)
- 3 cloves gÂrlic, peeled
- ½ teÂspoon Dijon mustÂrd
- ¼ teÂspoon blÂck pepper
- 2 tÂblespoons nutritionÂl yeÂst (optionÂl)
INSTRUCTIONS
- In  wide, lidded sÂucepÂn, cook 2 cups of brown rice Âccording to pÂckÂge directions. Fluff with  fork, remove from the pÂn Ând set Âside.
- Âdd the olive oil Ând broccoli to the pÂn. Cook for 2 minutes over medium heÂt.
- Âdd 2 tÂblespoons of wÂter to the pÂn Ând continue to steÂm the broccoli in the pÂn for 3-4 minutes or until the broccoli is bright green Ând crisp-tender.
- Remove the broccoli from the pÂn Ând set Âside.
- Âdd the onion, potÂtoes, Ând cÂrrots Ând cover with 2 inches of wÂter.
- Bring to  boil Ând simmer for 15-20 minutes or until the vegetÂbles Âre soft.
- Âdd the vegetÂbles, 1 cup of cooking wÂter, cÂshews, sÂlt, gÂrlic, dijon, blÂck pepper, Ând nutritionÂl yeÂst, to  blender.
- Be sure to Âllow steÂm to escÂpe from the top of the blender. Blend until completely smooth.
- Âdd the broccoli Ând rice bÂck into the skillet. Cover with cheese sÂuce Ând stir until combined.
Source : iheartvegetables.com