Stir Fried Rice & Seasonal Veggies

2Tbsp ghee or coconut oil
2 cups carrot, yam, burdock root, or fennel bulb (or all four!), sliced into 1/4 inch pieces
1 cup filtered water
1Tbsp ground ginger
1tsp ground coriander
1 cup fresh green beans or snap peas, chopped into bite-size pieces
2 cups chopped broccoli
1tsp dill (dried or fresh minced)
1 bunch kale, collard greens, or mustard greens chopped into bite-size pieces
3Tbsp Ohsawa or Eden brand shoyu or tamari soy sauce
Juice of a ripe lemon
2-3 cups pre-cooked brown rice
Optional: 1lb diced chicken (or any consciously raised meat – diced or ground)

Stir-Fried Rice & VeggiesIn a large stainless steel or cast iron frying pan or wok with a tight-fitting lid, place ghee or coconut oil over medium heat, spreading evenly over bottom of pan. Immediately add root veggies (and meat if desired), 1 cup water, and ground ginger & coriander. Stir well so spices spread evenly over all the food and cover with lid. After 2 min, stir, then add broccoli and green beans or snap peas. Cover & cook another minute. Stir again, and layer kale or collard greens on top, then sprinkle dill on top of greens, and cover with lid. After 1 min, remove lid and stir. Make sure all pieces of meat are cooked through (if not, just push them down to sit on the bottom of the pan for another minute or so), then turn off heat when meat is cooked & all the greens are wet looking and slightly wilted. Stir in your pre-cooked brown rice, and finally, add the shoyu or tamari soy sauce and the lemon juice evenly to all veggies. Stir well one more time, and Voila!


Positively Perfect Brown Rice

The health benefits of organic brown rice are innumerable according to the book Healing With Whole Foods. I make a medium sized pot at the beginning of the week, keep it in the fridge, and use it as a base for lunches or dinners, and even with seasonal fruits & raw nuts for breakfasts & desserts!

You’ll need:
2 cups organic short grain brown rice
4-5 cups filtered water
1/2tsp fine ground sea salt

Rinse 2 cups organic short grain brown rice and soak overnight under an inch of filtered water in the saucepan you plan to cook it in. Soaking grains for a day before cooking initiates the sprouting process, which 1) makes it more easily digestible, 2) increases the grain’s amino acid profile so it becomes closer to a complete protein, and 3) neutralizes it’s phytic acid which would otherwise bind with minerals in the intestine and inhibit mineral absorption. Okay, the next day, pour off the old soak water and refill the pot so that the fresh water level is about 3/4 of an inch above the level of the rice – measure it if you have to! (No ruler? It’s the length of your fore finger from the tip to the very first knuckle /joint just above your fingernail – not halfway up your finger). Soaked rice requires way less water to simmer than unsoaked rice. In fact, this 3/4 inch rule applies to every pot of soaked rice, no matter how big the pot, or how much rice you’ve soaked. Okay, after you’ve got that 3/4 inch of fresh water over the rice, bring it to a boil, reduce to simmer, and stir in 1/2 tsp whole sea salt for every 2 cups of soaked rice. Put the lid on the pot at an angle so the steam can escape, and simmer for 40 minutes exactly. It comes out wonderfully fluffy every time!

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