Super Green Rice with Soy Curls
Recipe type: Entree
  • For the Green Rice
  • 2 cups brown rice
  • 1 heaping tablespoon Dr. Mercola Organic Greens
  • 3 ½ cups water
  • Kosher salt and black pepper to taste
  • For the Soy Curls
  • 1 package Butler Soy Curls
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. dried oregano
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • Vegetable oil, for frying
  • For the dish
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 1 head broccoli florets
  • 1 tsp. dried thyme
  • Kosher salt and pepper to taste
  • 1 ½ cups peas, fresh or frozen
  • Fresh parsley, chopped
  1. Add the rice to a medium saucepan and mix in the greens. Toast over medium heat for a couple of minutes. Then add the water, cover the pot and bring to a boil. Stir once, cover the pot again and reduce the heat to low. Let cook for 35 minutes or until the water is absorbed. Turn off the heat and let sit another ten minutes. Fluff with a fork and season with salt to taste.
  2. Empty the soy curls into a bowl and cover with hot water. Let sit 10 minutes until softened. Drain and squeeze out any excess liquid. Pat dry and toss with the seasonings. Heat a few spoons of oil in a deep saute pan over medium-high heat. Arrange the soy curls in a single layer and let cook for several minutes until they start to brown. Then flip them and continue cooking, adding additional oil a little bit at a time, if needed. Cook the soy curls until browned and crisp, about 10 minutes. Transfer to a bowl and set aside.
  3. In the same pan, add a bit more oil and saute the onion until softened, about 4 minutes. Add the garlic and cook another minute until fragrant. Add the bell pepper and saute until softened, about 2 minutes. Mix in the broccoli, season with thyme and saute until tender.
  4. When all the veggies are tender, add the cooked green rice to the deep saute pan and mix. Add the peas in and let them warm through. Season with salt and pepper to taste. Add the soy curls back in and mix them with the rice and veggies. Garnish with fresh parsley and serve hot.
Recipe by The "V" Word at