It's really easy to make a quick and delicious stir-fry. Since I cook whole grains on a regular basis, I usually have leftovers in the fridge.Tonight I had some whole grain brown rice with wheat berries and chick peas that, with the addition of a few veggies and some chicken, made a nice healthful meal. You can also use any leftover rice that you have on hand. As a side I prepared sauteed (organic) collard greens.
2 cups of cooked whole grains, or any cooked rice that you have on hand
1/4 small white onion, sliced into thin crescents
3 shitake mushrooms, stems removed and sliced
Handful of baby carrots, sliced into 1/4 inch pieces
Handful of frozen organic corn
Handful of frozen organic peas
1 cooked chicken breast, diced
2 tsp of mirin
2 tsp of tamari
1 tbsp of olive oil
Add the olive oil to a saute pan or wok. Heat the oil then add the onion, mushrooms, chicken and carrots. Cooking quickly on high heat, stirring often, for 3 minutes:
Place a 1/2 inch of water in a pan and bring to a simmer. Add the greens and steam for 1 minute (covered):
gomasio and enjoy! Comments or questions? Please post in the comments box, or using the link below.