2 cups brown rice, dry
2 broccoli crowns, chopped into 1” pieces
1 medium onion, roughly chopped
2 large russet potatoes, peeled and chopped into 1” cubes
⅔ cup chopped carrots
2 cups cooking water, reserved
⅔ cup cashews
1 tsp salt (or to taste)
3 cloves garlic, peeled
½ tsp dijon mustard
¼ tsp black pepper
2 tbs Bragg Nutritional Yeast Seasoning
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In a wide, lidded saucepan, cook 2 cups of brown rice according to package directions. Fluff with a fork, remove from the pan and set aside.
Fill a large bowl with ice water and set aside.
Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes.
Using a slotted spoon, carefully transfer the broccoli to the bowl of ice water to stop the cooking process.
Empty the pot, then add the onion, potatoes, and carrots and cover with 2 inches of water.
Bring to a boil and simmer for 15-20 minutes or until the vegetables are soft.
Add the vegetables, 1 cup of cooking water, cashews, salt, garlic, dijon, black pepper, and nutritional yeast, to a blender. Be sure to allow steam to escape from the top of the blender. Blend until completely smooth.
Add the broccoli and rice back into the skillet. Cover with cheese sauce and stir until combined.