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:
- 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.
- Cook until all the liquid has been soaked in the rice about 45 minutes.
- 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.
- In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown.
- Add a little more oil if needed and toss in all of your veggies (except the basil and cilantro).
- Give them a good mix and cover your pan so the veggies can steam.
- Steam for 5-10 minutes depending on how “al dente” you want your veggies.
- 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.
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