Veggies in Peanut Sauce with Rice

Ingredients

• Kale

  Raw

  1 cup, chopped or 67g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ cup or 120g

• Alfalfa sprouts

  Sprouted seeds, raw

  2 tbsp or 6g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Peanut oil

  Salad or cooking

  ½ tbsp or 7g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Water

  Plain, clean water

  4 tbsp or 59g

• Vinegar

  Cider

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

• Honey

  ½ tbsp or 11g

• Cayenne pepper

  Spices, red or cayenne

  ½ pinch or 0.2g

• Wild rice

  Raw

  ½ cup or 80g

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!