Made this up based out of the VERY basic theory of This Tomato-Onion Rice Au Gratin.
2 cups uncooked brown long-grain rice
3 1/2 cups water
1 tsp paprika
1/2 tsp thyme
1/2 tsp black pepper
Cook rice, bringing water to a boil and pouring (cleaned) rice in. Allow water with rice to boil, then turn down to Medium. Cook for 20 minutes. Set aside. (Didn't add, but would have been good with a bullion cube thrown in)
1 red pepper (medium), chopped
2 small Jerusalem artichokes, peeled and chopped thinly
1 bunch broccoli, florets and stalk cut into thin strips
3 medium tomatoes, chopped
4-5 decent sized garlic cloves
1/2 c. nutritional yeast
2-3 tbl. flour
2 tbl. olive oil
1 1/2 tbl. soy sauce/shoyu/Braggs (god, I miss Braggs)
1/2 tbl paprika
approx. 1 c. of soy milk (maybe more)
salt and pepper to taste
Couple of squirts of lemon juice.
Chop up all of the veggies.
Put a quarter-sized dollop of olive oil in a pan, heat on high. Lower to medium and put in Jerusalem artichokes (also known as sunchokes) and broccoli stalks. Saute on medium for approx. 5 minutes as you grate the garlic cloves in to the pan, stirring occasionally. After the vegetables have started to soften, add in flour, nutritional yeast, and spices. Stir into olive oil and vegetables to create a roux, then put back on medium heat for approximately one minute. As you smell the flour starting to cook, slowly start stirring in the soy milk while also adding in the broccoli florets and tomatoes. After you have a sauce and the vegetables are cooking, allow to simmer for about 3-5 minutes. Stir in rice, adding soy milk or water as necessary. At the end, add salt and pepper, stirring to complete.
Turn off and top with one squirt of lemon juice.
This tasted fantastic. I took pictures that didn't turn out, but it was nicely yellow-ish colored and tasted both healthy and fantastic. This would be phenomenal with rocket or spinach added in toward the end (we ran out of sauce-y room) and could use most vegetables.