Light and refreshing!  A perfect dinner for a hot summer day.

Makes: 4 servings

Ingredients:

• 2 cups cooked brown rice
• 3 tablespoons olive oil
• 1 cup of plant-based ground protein (or textured vegetable protein (TVP) mixed with 1 cup hot vegetable broth or water).
• 4 tablespoons lime juice (juice of 2 limes)
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 4 cloves garlic, minced (or 2 teaspoons minced garlic)
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fish sauce (or 1/2 cup clam juice)
• 2 tablespoons soy sauce or Tamari (gluten-free) sauce
• 1 cup (1-oz package) fresh basil (or Thai basil if available), chopped
• 1/4 cup cilantro, chopped
• 2 cups carrots, cut into small matchsticks (or purchased this way)
• 1/2 cup green onions, sliced

Instructions:

1. Cook rice as per package directions. Keep warm.
2. In a large skillet, over medium heat, brown the plant-based ground (or heat 1 tablespoon olive oil and cook the TVP until lightly browned).
3. Combine 2 tablespoons lime juice with next 6 ingredients. Add to ground protein mixture and cook until liquid has been reduced by half. About 5 minutes.
4. Remove pan from heat and stir in 1/2 cup chopped basil.
5. In a medium bowl, combine remaining basil, cilantro, carrots and green onions. Pour remaining 2 tablespoons lime juice and 2 tablespoons oil over carrot mixture. Stir to coat.
6. To serve: Divide rice between 4 bowls. Spoon cooked mixture over rice then top with cilantro-carrot salad.