For the Rice
1 1/2 cups brown rice
3 cups chicken broth
1 Tbsp. coconut oil or ghee
1 tsp. sea salt
1 cup raw cashews
1 cup water
2 Tbsp. coconut oil or ghee
4 green onions, minced
4 oz. crimini mushrooms, sliced
2 cloves garlic, minced
1 cup chicken broth
1/8 tsp. cayenne pepper
1/2 tsp. sea salt
1 Tbsp. Braggs Liquid Aminos
1 Tbsp. fresh lemon juice
Broccoli & Chicken
4 cups frozen broccoli, cut into small florets
2 cups shredded chicken*
Preheat oven to 375 degrees.
In a tea kettle or sauce pan bring chicken broth to a boil.
Place brown rice in a 9″ x 9″ baking dish.
Add the boiling broth, coconut oil or ghee and salt to the rice and stir to combine.
Cover tightly with foil. Bake in the oven for 60 minutes.
In a large bowl add the raw cashews and the water and allow to soak for at least 30 minutes.
In a large skillet over medium heat melt the coconut oil or ghee.
Add the mushrooms and cook until they begin to soften, about 5-10 minutes.
Add in the green onions and continue sauteing for 2-3 minutes.
Add in the garlic and saute 1-2 more minutes.
Stir in the 1 cup chicken broth. Bring mixture to a simmer, stirring about 5 minutes.
Remove sauce from heat.
Add Braggs Liquid Aminos, lemon juice and mushroom sauce mixture to a high speed blender jar.
Drain and rinse soaking cashews. Add them to the blender jar.
Blend together until sauce is smooth and creamy.
Chicken & Broccoli
Chicken can be left-over from another meal or from a roasted chicken. You can also use two cups raw chicken breast or thighs and pan fry in some coconut oil until golden brown.
Allow frozen broccoli to thaw a bit and cut it into smaller florets if necessary.
Pour cooked rice into a large 9″ x 13″ casserole dish. (You can also divide this recipe into two smaller baking dishes if you want to freeze some for later.)
Add in the prepared mushroom sauce, the chicken and the broccoli and stir together until combined.
Spread evenly throughout the casserole dish.
Bake in the oven for 20 minutes, to cook the frozen broccoli and combine flavors.