Soybean A La Florentine

By á-174942

Ingredients

• 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 can 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

Details

Servings 6

Preparation

Step 1

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.