Serves: 4

Ingredients:

Rice:

  • 1 1/2 cup brown rice
  • 3 cups water or veggie stock
  • 1 garlic clove minced

Teriyaki Sauce:

  • ½ cup Mirin (Eden Organic brand, or a brand that does not contain fructose)
  • ½ cup Gluten Free Tamari
  • 1 clove minced garlic
  • 1 teaspoon minced fresh ginger

Stir-Fry:

  • 1 bunch of broccolini or a small head of broccoli cut into bite size pieces
  • 1 celery stalk cut into chunks
  • 1 carrot cut into large slices
  • 1 head of baby bok choy
  • 1 small white onion
  • 1 bunch of Enoki or Shitake Mushrooms
  • 2 cloves of garlic minced
  • 2 teaspoons ginger mined
  • 2 tablespoons coconut oil
  • 1 handful chopped thai basil (or regular is fine too)
  • 1 handful chopped cilantro

Instruction:

  1. Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover.
  2. Cook until all the liquid has been soaked in the rice about 45 minutes.
  3. In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.
  4. In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown.
  5. Add a little more oil if needed and toss in all of your veggies (except the basil and cilantro).
  6. Give them a good mix and cover your pan so the veggies can steam.
  7. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
  8. Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top with basil and cilantro.