I make this brown rice stir-fry with vegetables every week. This recipe is life-changing and so simple. Add your favorite veggies or what’s in season.
1/2 cup uncooked brown rice (100 g)
1 cup chopped red cabbage (80 g)
1/2 head of broccoli, chopped
1/2 chopped red bell pepper
1/2 chopped zucchini
2 tbsp extra virgin olive oil
4 cloves of garlic, minced
1 handful fresh parsley, finely chopped
1/8 tsp cayenne powder
2 tbsp tamari or soy sauce
Sesame seeds for garnish (optional)
Cook the brown rice according to package directions.
Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.
Add some sesame seeds for garnish (optional).
Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.
Feel free to use other grains, veggies, spices or any other non-refined oil.
To make an oil-free recipe, just cook the garlic, cayenne powder and parsley in some water or oil-free broth. You could also omit step number 3, use some garlic powder and cook it with the cayenne powder, parsley, veggies and rice for a few minutes.
If you don’t like spicy food, omit the cayenne powder or add less.
Serving Size:1/4 of the recipe without the sesame seeds