25 g dehydrated shiitake mushrooms
2 cups cooked red beans
½ savoy cabbage
2 carrots
2 ripe tomatoes
1 small onion
3 cloves of garlic
extra-virgin olive oil q.b.
sea salt q.b.
1 cup of brown rice
2.5 cups of water
1 teaspoon brewer's yeast powder
1 teaspoon peruvian maca
Soak the mushrooms for 30 minutes. Put also the rice to soak a few hours, for a quicker cooking and to reduce the phytic acid in the grain. Sauté the chopped onion and garlic in a pan with olive oil. Add the chopped tomatoes and let it stew. Then add the sliced carrots, cabbage leaves and the drained shiitake mushrooms. Cook over low heat and stir occasionally. If necessary add a little water. When the vegetables are almost cooked, add the cooked beans and season with salt. Prepare the rice preferably in a pressure cooker for faster cooking. Boil water (the water in which the mushrooms soaked is fine) and add the rice. Let it cook for 30 minutes in a pressure cooker (a normal pan can take twice the time). After cooking, season with salt, olive oil and add the brewer's yeast and maca. Mix well and serve with the feijoada.
A good alternative to the traditional feijoadas and also very rich in protein.
Feijoada is a stew of beans and other ingredients, very popular in Portugal and Brazil.
Insert date: 2014-10-21 Last update: 2014-10-21
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Recipes > Main Dishes
Authors > Contributor writers > Cristina Rodrigues
Authors > Translators > Ana Amaral
