4 Servings 20 min Cook
2 Stalk Broccoli
1 Large Zucchini
3 Tbsp chopped Onions
2 Clove Garlic
1 Tbsp Olive Oil
2 Small (1-1/2" dia) Figs
1 Cup White Rice
2 Cup Water
1/4 Cup Cashew Nuts
2 Tbsp Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinega
Cook rice in a rice cooker or stovetop according to package directions.
First prep all your vegetables.
Cut up the broccoli into bite size pieces after removing the stalks, chop up the onion and figs, mince the garlic, and spiralize or cube the zucchini.
In a small glass or bowl, stir together the balsamic, rice vinegar, and soy sauce as well.
In a large skillet, cast iron skillet, or wok, heat the oil over medium/high heat.
Cook the broccoli for 2 minutes, until bright green.
Then add the onion and cook another minute.
Now add in squash or zucchini and garlic.
If anything seems to stick to the pan, add a little more oil, but you don't want to drench everything.
After another minute add in the rice and figs and pour the sauce over everything.
Stir some here so nothing sticks and everything gets coated in the sauce.
Once you can see most of the sauce has absorbed into the food, remove from heat.
Toss with cashews.