Cheezy Brown Rice #glutenfree #nutfree

Dinner time!!

Oil free, nut free, gluten free dinner.

Roasted cauliflower, purple sweet potato, corn on the cob and cheezy Basmati brown rice!

I like the Lundberg brand of rice. No financial ties. I just like it.

RECIPE:

1 large cubed Russet potato with the skin scrubbed and left on.

2 peeled carrots cut into chunks for even cooking.

1/2 cup of Nutritional Yeast.

2 TBSP Tapioca starch or flour. Same thing.

1/2 tsp cayenne pepper.

1 tsp onion powder.

1 tsp garlic powder.

1 TBSP smoked paprika.

1 TBSP lemon juice.

1 cup of veggie broth.

1/2 cup of starchy water from boiling the potatoes and carrots.

1 TBSP low sodium Tamari.

1/8th tsp Tabasco sauce. (about 4 shakes)

Salt to taste.

Shown garnished with a pinch of dried parsley.

Mix the dry ingredients together to avoid clumping. 

Boil the cubed potato and carrots for about 20 minutes. Save 1 cup of the starchy water.

Put everything, including the starchy water,  into your blender and blend thoroughly.

Pour the blender contents into a sauce pan and stir it over low heat until it thickens (about 15 to 20 minutes).

Cook 2 cups of dry rice per package directions. 

You should have extra sauce. Pour the sauce 

over the rice and fold until it is fully combined and cook off any excess water. Serve hot. 

Extra cheezy sauce is great over roasted cauliflower too!!!