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Ingredientes
- 3 cups low-sodium vegetable broth
- 1 1/3 cups uncooked short-grain brown rice
- 3/4 cup shelled roasted and salted pistachios, divided
- 2 teaspoons red wine vinegar
- 1 1/4 teaspoons sea salt, divided
- 1 1/2 tablespoons refined peanut oil
- 1 medium white onion, finely diced
- 1 (14-ounce) Red Garnet sweet potato, unpeeled, scrubbed, and diced
- 8 ounces sliced wild mushrooms
- 3 ounces soft vegan cashew cheese*
- 1/4 cup thinly sliced fresh basil
View Full Recipe at Jackie Newgent
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1313g | |
| Calories 1114 | |
| Calories from Fat 83 | 7% |
| Total Fat 9.7g | 12% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5288mg | 220% |
| Potassium 1839mg | 53% |
| Total Carbs 217.61g | 58% |
| Dietary Fiber 18.5g | 62% |
| Sugars 6.99g | 5% |
| Protein 36.83g | 59% |
