Prep 30 mins
Cook 40 mins
This is adapted from a recipe in Jane Brody's "Good Food Gourmet." I made some changes so it is more in keeping with a Nutritarian eating style. You can reduce prep time by using jarred garlic and frozen onion, peppers and mushrooms.
- 2⁄3 cup brown rice, cooked following instructions on package (I like Lundberg Wild Blend Rice)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons low sodium soy sauce
- 1 teaspoon chili powder
- 1 (8 ounce) can no-salt-added tomato sauce (I use Hunts)
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
- 1 large onion, chopped
- 2 large green peppers, chopped
- 2 garlic cloves, peeled and minced
- 6 mushrooms, chopped
- 1⁄2 teaspoon oil (to coat pan)
- Cook rice and set aside (keep warm).
- Sauce: In large bowl, whisk together mustard, lemon juice, soy sauce , chili powder and tomato sauce until they are smooth. Add beans and set aside.
- Chop onion, peppers, garlic and mushrooms and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, peppers, garlic and mushrooms and cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking.
- Add sauce and beans to skillet and cook over medium-low heat for 20 minutes, stirring occasionally.
- Serve over cooked rice.