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Cruciferous vegetables have powerful plant nutrients that greatly enhance our immune system! This high-fiber dish has many spices adding much flavor to this risotto.
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Directions
Makes 4 servings
For a variation of this delicious risotto, try substituting broccoli for the Brussels sprouts.
1 cup dry brown rice
1/2 onion, chopped
3 garlic cloves, sliced
2 cups Brussels sprouts (cut in half)
1/3 head green cabbage, sliced wide
1 1/2 cups vegetable broth, divided
1/4 cup nutritional yeast
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper or Cajun seasoning
Cook rice according package directions. Set aside.
In a skillet over medium heat, sauté onion and garlic in water or broth for 3 minutes.
Add Brussels sprouts, cabbage, and 1/2 cup broth to the skillet. Cover and let cook for 5 minutes, or until vegetables are tender.
Mix remaining 1 cup broth, nutritional yeast, black pepper, cinnamon, soy sauce, and cayenne pepper or Cajun seasoning in a small bowl and pour over vegetables. Continue cooking and stir until yeast thickens.
Add cooked rice, stir, and cover. Turn heat to low and let simmer for 5 minutes. Enjoy!
Nutrition Information
Per serving (1/4 of recipe):
256 calories
2.2 g fat
0.4 g saturated fat
7.4% calories from fat
0 mg cholesterol
11.3 g protein
50.8 g carbohydrate
5.7 g sugar
10.5 g fiber
604 mg sodium
88 mg calcium
2 mg iron
57.9 mg vitamin C
393 mcg beta-carotene
0.4 mg vitamin E
Recipe from Katherine Lawrence, owner of www.plantbasedhealth.com
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