Veggies in Peanut Sauce with Rice

Ingredients

• Kale

  Raw

  2 cup, chopped or 134g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Alfalfa sprouts

  Sprouted seeds, raw

  4 tbsp or 12g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Water

  Plain, clean water

  8 tbsp or 118g

• Vinegar

  Cider

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Chia seeds

  Seeds, dried

  4 tbsp or 48g

• Honey

  1 tbsp or 21g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Wild rice

  Raw

  1 cup or 160g

Directions

1. Prepare the wild rice according to the package instructions.
2. Chop the kale, tomato, and alfalfa sprouts. Slice the mushrooms.
3. Heat the peanut oil in a large skillet or wok over medium-high heat. Sauté the kale, tomato, and mushrooms for about 5 minutes.
4. In a small bowl, combine the peanut butter, hot water, vinegar, soy sauce, chia seeds, honey, and cayenne pepper. Pour this mixture over the vegetables and simmer for 3 to 5 minutes until the vegetables are tender-crisp.
5. Serve the vegetable mixture with the prepared rice and enjoy!