Fried Rice

Categories: uncategorized

Date: 21 February 2010 22:35:02

This was Sunday night's dinner. 3/4 cup basmati rice 1/4 cup quinoa (a complete protein = good for you) Place rice and quinoa in a saucepan with 2 cups of water. Bring to the boil, then turn down to a simmer, always with the lid on. Watch carefully. When the water is below the level of the rice and small holes appear in the surface of the rice, (just watch, you'll see them) turn the heat off. Leave, with the lid on until all the water has been absorbed, about 15 minutes. Sometimes I boil this up before church, then leave the lid on, and 2 1/2 hours later it's still hot enough to serve up. 1 onion cut into wedges 2 cloves garlic crushed 1 small sweet potato diced into small cubes. 1 cup broccoli florets 1 carrot sliced diagonally 1 stick celery sliced diagonally 2 leaves silverbeet/bok choy/green leafy something chopped really finely 1 handful of almonds or cashews Tamari or soy sauce Stir fry the onion in a little oil. When translucent, add the garlic, sweet potato, carrot and celery. Stir fry for a couple of minutes, until the sweet potato is softening a little Add the broccoli. When almost cooked add the nuts and green leafy things. Stir until leafy green things wilt, then finally add the rice. You may need to add more oil (olive or sunflower is best) here. Stir through with tamari or soy sauce to taste. I like Tamari heaps better. It's subtle and not as salty. I served it up with a packet of mini spring rolls.