Sunday, March 28, 2010

Quick Whole Grain Stir-fry

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. 
Whole Grain Stir-Fry
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:
Add the peas, corn, and 1 tsp of the mirin and saute for another 3-4 minutes (stirring frequently):
Add the cooked grains and sprinkle with the remaining mirin and the tamari. Add a tbsp of water and cover to let it steam for a few minutes:
Remove the cover and mix well to combine:
Slice the collard greens into 2 inch pieces:

Place a 1/2 inch of water in a pan and bring to a simmer.  Add the greens and steam for 1 minute (covered):
Remove greens from the pan and allow to drain.  Add a little olive oil and one clove of chopped garlic to a saute pan. When the garlic starts to brown add the greens. Saute for a minute. Add salt and pepper to taste:
Place the stir-fry and greens in a bowl, sprinkle with gomasio and enjoy! Comments or questions?  Please post in the comments box, or using the link below.

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