Vegetable Medley with Basmati Rice

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
• Toasted pumpkin seeds for garnish

Instructions

1. In medium saucepan, combine rice and 3 cups water.
2. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.
3. 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.
4. Set aside to cool.
5. In large, heavy skillet, heat oil over medium-high heat.
6. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes.
7. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes.
8. Add brussels sprouts, and reduce heat to medium-low.
9. In small bowl, mix soy milk, tamari and nutritional yeast.
10. Pour over vegetables in skillet, and cover.
11. Remove skillet from heat, and let stand 1 to 2 minutes.
12. Serve over basmati rice and garnish each serving with pumpkins seeds.