Cashew-Chili Portabello

Serves 3-4
12 oz. portabello mushrooms (sliced in cubes)
2 Tbsp. extra virgin olive oil
1 red bell pepper, diced
2 garlic cloves, minced
4 dried red chilies, chopped
2 Tbsp. Shoyu (soy sauce) or Braggs Liquid Aminos
1 Tbsp. agave nectar
1 bunch green onions (scallions)- cut in 2 inch pieces including greens
1 cup cashew nuts (raw or roasted)
1 tsp. - 1 Tbsp. Arrowroot Powder (Push vegetables to side of wok to expose liquid.  Whisk in to thicken liquid.
Cilantro leaves for garnish
For Rice:
1 cup uncooked brown rice
1 tsp. olive oil
2 cups filtered water
2 basil leaves (optional)
1/2 lemon Juice
Sea salt & pepper to taste
1.  Fix brown rice by cooking in 1 tsp. olive oil until lightly browned. Place 2 bay leaves on top of rice and add 2 cups water all at once.  Quickly put on lid and bring to boil.  Turn down heat to simmer until all water has evaporated (around 40 minutes).  Fluff rice and add juice of 1/2 lemon and lightly salt & pepper to taste.

2.  While rice is cooking cut portabello mushrooms into cubes.  Set aside.

3.  Preheat a wok and then heat the 2 tbsp. oil.  Add minced garlic and dried chopped chilies to the wok and stir-fry over a medium heat until golden.  Do not let the garlic burn.

4.  Add the portabella mushrooms and stir-fry until it is cooked, then add the red bell pepper.

5.  Stir in the shoyou (soy sauce) and agave.  Add the green onions and cashew nuts.  Stir-fry for 1-2 minutes more, until heated through. Push vegetables to side of wok to expose liquid.  Whisk in 1 tsp. - 1 Tbsp. arrowroot powder to thicken liquid.

6.  To serve:  With a very small dipping bowl, pack with brown rice to have a mold to place on plate.  Look at picture above.  On top of rice place stir-fry vegetables and garnish with cilantro.

7.  ENJOY!!