Basic Chinese Stir Fry Vegetables |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Great for those New Year's resolutions. Ingredients:
2 cups uncooked brown rice |
4 cups water |
1 tablespoon safflower oil |
1/3 cup leeks, chopped |
2 cloves garlic |
1 teaspoon minced fresh ginger root |
1 cup zucchini, chopped |
1 cup carrots, chopped |
1 cup yellow squash, chopped |
sea salt to taste |
Directions:
1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
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