Ingredients

The following ingredients have 4 Servings
  • 1 large baking potato, (about 1 lb., peeled and diced)
  • 1/2 cup chopped carrots, (1 large or 2 small)
  • 2 tbsp. olive oil
  • 1 large onion, (diced)
  • 2 garlic cloves, (minced)
  • 12 oz. button mushrooms, (cleaned, stemmed and coarsely chopped)
  • 2 cups vegetable broth
  • 1/2 cup short or medium grain brown rice
  • 1 large broccoli crown, (broken into small florets (about 4 cups))
  • 1/2 cup nutritional yeast flakes
  • 1 tablespoon lemon juice, (plus more to taste)
  • 2-3 tsp. white miso paste, (optional, but highly recommended)
  • about 2 cups unflavored soy or almond milk
  • salt and pepper to taste

Instruction

  • Place potato and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander. Transfer to a food processor and blend until completely smooth, stopping to scrape down sides of bowl as needed.
  • Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Add mushrooms, in as even a layer as possible, and allow to cook until slightly browned, about 5 minutes.
  • Add broth and rice to pot. Stir to incorporate. Raise heat and bring to a simmer. Cover and allow to simmer until rice is fully cooked, about 45 minutes. There should be some liquid remaining in the pot when rice is finished cooking.
  • Uncover pot and stir in potato mixture, broccoli, nutritional yeast, lemon juice and miso, if using. Thin with about 2 cups of milk, using a bit less if mixture seems too thin, more if it seems too thick. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. Season with salt and pepper. Serve.