Cruciferous Rice With Mushrooms

1½ cups brown basmati rice
3¼ cups water
1-2 tbsp olive oil
crushed red pepper to taste
2 medium onions, ½ in diced
3 stalks celery, halved lengthwise and sliced finely
1 bell pepper, ½ in diced
5-7 cloves garlic
½ cup white wine
1½ tbsp low sodium tamari
1 tbsp balsamic vinegar
3-4 cups vegetable broth
black pepper to taste
1 tsp dried thyme leaves
1 lb sliced button mushrooms
½ head cabbage, sliced into 1-2 in pieces
1 bunch kale, sliced into 1-2 in pieces
1 bunch bok choy, sliced into 1-2 in pieces
Optional: 1 pkg (or more) Tofurky Italian Sausage, sliced into chunks

In a small pot, bring water to a boil, add rice and stir. When water comes back up to a simmer, reduce heat to low, cover and then simmer for 20 minutes. Turn off heat and leave covered for another 10 minutes. Fluff rice and set aside.

In a large soup pot, add oil, crushed red pepper, onions, celery and bell pepper. As soon as vegetables start to sauté, start stirring to blend. When onions turn translucent, add garlic and simmer a few minutes more. Add wine, tamari, vinegar, 3 cups of broth, black pepper, thyme, mushrooms and “sausage” (if desired). Bring back to a boil and simmer until mushrooms start to soften. Add all the greens and cook until greens are well wilted. Add in the cooked rice and more broth, if needed. Simmer a few minutes more and then serve.