Vegetable Medley with Basmati Rice

• 1 1/2 cups basmati rice
• 1 lb. brussels sprouts, trimmed and halved
• 2 Tbs. olive oil
• 6 cloves garlic, halved
• 4 shiitake mushrooms, stemmed and sliced
• 1/2 butternut squash, seeded and cubed
• 1 carrot, cut into matchsticks
• 1 cup canned garbanzo beans, rinsed and drained
• 1 cup packed chopped kale
• 1 cup soy milk
• 1/4 cup tamari
• 1/4 cup nutritional yeast
• Toasted pumpkin seeds for garnish

1. In medium saucepan, combine rice and 3 cups water.
2. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes.
3. In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes.
4. Set aside to cool.
5. In large, heavy skillet, heat oil over medium-high heat.
6. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes.
7. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes.
8. Add brussels sprouts, and reduce heat to medium-low.
9. In small bowl, mix soy milk, tamari and nutritional yeast.
10. Pour over vegetables in skillet, and cover.
11. Remove skillet from heat, and let stand 1 to 2 minutes.
12. Serve over basmati rice and garnish each serving with pumpkins seeds.

basmati rice, brussels sprouts, olive oil, garlic, shiitake mushrooms, butternut squash, carrot, garbanzo beans, kale, soy milk, tamari, nutritional yeast, pumpkin seeds

Taken from www.vegetariantimes.com/recipe/vegetable-medley-with-basmati-rice/ (may not work)