Sweet Baby Pepper Stir-fry With Long-grain Amp Wil... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I’m starting to get a little tired of the palette of white blanketing my garden so it was a nice surprise when I found these colorful baby peppers in the groceries. I decided what a great way to get into the spirit of spring by enjoying a colorful meal with sweet crisp peppers on a bed of mixed rice. Ingredients:
Directions:
1. I never use instant rice; I pre-cook a variety of rice and have it on hand in the freezer. Left-over rice always tastes better and the grains never stick. I simply thaw and toss in a frypan for almost-instant rice.
2. Serves 2:
3. 1 1/2 cups of organic pre-cooked long grain brown rice
4. 1 1/2 cups of pre-cooked organic wild rice
5. 1 TBS organic olive oil
6. 1 tsp Celtic salt
7. 1 TBS organic Tamari
8. Fry rice in oil until hot, toss in tamari and salt.
9. Stir-fry
10. 1 package of organic mixed baby peppers or 4 peppers sliced largely (red, yellow, orange, green)
11. 3/4 cup organic chunked fresh pineapple
12. 4 large organic spring onions chopped in 1” pieces
13. 1 cup organic broccoli floret’s
14. 1 Grass-fed chicken breast cut into strips (optional - or tofu)
15. 1/4 cup organic hazelnuts
16. 2 TBS organic olive oil
17. 1 tsp Celtic salt
18. 1 crushed dry organic chili (optional)
19. 1 TBS Raw honey
20. 1 TBS organic cornstarch mixed into 1/2 C water (Shake well in a jar)
21. Put oil in pan, when hot, fry chicken strips or tofu until cooked, add nuts, cook for 30 seconds. Toss in all other veggies, salt and honey and cook until tender but crisp. Just before removing from heat, swiftly add the cornstarch mixture, stir for 10 seconds and serve immediately on warm rice.
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