4 Servings 20 min Cook
2 Cup, chopped Kale
1 Cup Tomatoes
4 3/4 Tbsp Alfalfa Sprouts
5 Medium Mushrooms
1 Tbsp Peanut Oil
1/2 Cup Peanut Butter
1/2 Cup Water
2 Tbsp Vinegar
2 Tbsp Soy Sauce
3 Oz Chia Seeds
1 Tbsp Honey
0 Tsp Cayenne Pepper
3/4 Cup Wild Rice
Prepare rice as per package directions.
Set aside.
Chop kale, tomato, and sprouts.
Slice mushrooms.
Heat peanut oil in a large skillet or wok over medium-high heat.
Sauté kale, tomato, and mushrooms for 5 minutes.
In a small bowl combine peanut butter, hot water, vinegar, soy sauce, chia, honey, and cayenne pepper.
Pour over vegetables.
Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Serve with the rice and enjoy!
