Chickenless Rice Bowl (WFPBNO)

This is a fairly simple dish. There are  not a lot of ingredients but the flavor was wonderful. If you don't have snow peas you could use broccoli. I came across this recipe that I had ripped out of a Cooking Light magazine back in 2012. I removed the oil, replaced the chicken with soy curls (you can buy them online) and used coconut sugar instead of white sugar. I think maple syrup would make a good substitute also. This makes 4 servings and the leftovers reheated well. One tip, be sure to string those beans before you slice them!

• 2 (3.5-ounce) bags boil-in-bag brown rice (I only used 1 and made a fresh bag for the leftovers)
• 1/4 cup lower-sodium soy sauce
• 1/4 cup mirin (sweet rice wine)
• 3 tablespoons coconut sugar
• 1 tablespoon rice vinegar
• 2 tablespoons fat-free, low-sodium vegetable broth
• 1/2 a bag Butler Soy Curls, rehydrated in vegetable broth or chicken-less chicken broth
• 6 ounces snow peas, halved lengthwise diagonally
• 1 bunch green onions, cut into 1-inch pieces

Cook rice according to package directions. Rehydrate the soy curls in broth while you make the sauce. If any of the curls are really long snap them in half. Combine  soy sauce, mirin, sugar, vinegar and broth in a small saucepan; bring to a boil. Reduce h eat and simmer 3 minutes. Remove from heat and set aside.

Prepare your snow peas and green onions and add to a bowl. While the rice and sauce cook.

Drain the soy curls and squeeze them in your hand to get all the broth out of them. Heat a large nonstick skillet over medium heat. Add the soy curls and a little black pepper. 

You want to brown them, but be careful and don't let them burn. You're just looking for some color. Once brown remove from skillet and set aside.

Add the snow peas and onions to the skillet. Saute 2 minutes, if you need to you can add 1 tablespoon water to keep them from sticking.

Add the soy curls and sauce to the skillet. 

Cook about 2 minutes until the sauce gets a little syrupy.

Add 1/2 of the bag of rice to each plate (for 2 servings) and top with about a cup (a quarter of the skillet) of the soy curl mixture.

Enjoy!!