Broccoli and Mushroom Teriyaki Bowl
Ingredients for the bowl: • ¾ cup Anthony’s Goods Farro Grain • 1 ½ cups water • Salt, to taste • 1 tbsp olive oil • 10 oz sliced Crimini mushrooms • 12 oz broccoli florets • 1 cup Anthony’s Goods Raw Cashews • Anthony’s Goods Unhulled White Sesame Seeds, for topping Ingredients for the sauce: • ⅓ cup low sodium soy sauce • 3 tbsp brown sugar • 2 tbsp ginger paste • 1 large clove garlic, minced • 1 tbsp mirin • 1 tbsp Anthony’s Goods Cornstarch dissolved in ¼ cup water
Homemade teriyaki sauce and crunchy cashews make this nourishing vegan meal a flavor-packed option for lunch or dinner. 1. Add the farro to a medium pot with the water and bring to a boil. Reduce to a simmer and cook until chewy, about 15 minutes. Season with salt to taste. 2. Next, prepare the teriyaki sauce by mixing all the ingredients in a small saucepan. Bring it to a boil, reduce to a simmer and cook for a few minutes until glossy and thick. Remove from the heat and set aside. 3. In a large pan, toast the cashews over medium heat until browned. Set them aside. 4. In the same pan, heat the olive oil and cook the broccoli and mushrooms until soft. Then, add the teriyaki sauce and toasted cashews. Cook for an additional few minutes to let the flavors combine. 5. Serve the vegetables over the farro. Sprinkle with sesame seeds and enjoy!