Mixed-Grain and Vegetable Stir-Fry

Name: Mixed-Grain and Vegetable Stir-Fry
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion; 1 large garlic clove, minced; 1 tablespoon curry powder; 1 cup Kashi or 1 cup other uncooked mixed-grain cereal; 1/2 cup lentils; 1 cinnamon stick (1 2-inch stick); 2 (14 1/2 ounce) cans low sodium vegetable broth; salt; 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 2 garlic cloves, minced; 4 cups broccoli florets (about 1 lg. bunch); 2 cups sliced carrots (about 3); 2 tablespoons water; 2 red bell peppers, cut into 1/4 inch thick strips; 2 cups sliced mushrooms; 1 cup sliced green onion (about 4); 1 tablespoon low sodium soy sauce; 1 teaspoon low sodium soy sauce; 2 teaspoons oriental sesame oil

Submitted by anne 2

"For uncooked Kashi grains... nice hot meal."

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Ready In:: 1hr 40mins
Ingredients:: 21
Serves:: 6

ingredients

MIXED GRAINS
1 tablespoon vegetable oil
¹⁄₂ cup chopped onion
1 large garlic clove, minced
1 tablespoon curry powder
1 cup Kashi or 1 cup other uncooked mixed-grain cereal
¹⁄₂ cup lentils
1 cinnamon stick (1 2-inch stick)
2 (14 1/2 ounce) cans low sodium vegetable broth
salt
VEGETABLES
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
2 garlic cloves, minced
4 cups broccoli florets (about 1 lg. bunch)
2 cups sliced carrots (about 3)
2 tablespoons water
2 red bell peppers, cut into 1/4 inch thick strips
2 cups sliced mushrooms
1 cup sliced green onion (about 4)
1 tablespoon low sodium soy sauce
1 teaspoon low sodium soy sauce
2 teaspoons oriental sesame oil

directions

GRAINS: Heat oil in heavy large saucepan over medium-low heat.
Add onion and garlic and saute until onion is just golden brown, about 6 minutes.
Add curry powder and saute until fragrant, about 1 minute.
Mix in Kashi, lentils and cinnamon stick.
Stir until grains are lightly coated with oil, about 2 minutes.
Add broth and bring to boil.
Cover and cook until grains are tender and liquid is absorbed, about 35 minutes.
Remove from heat.
Season with salt.
Cover and keep warm.
VEGETABLES: Heat 1 tablespoon oil in wok or heavy large skillet over high heat.
Add ginger and garlic and cook until just golden, stirring constantly, about 10 seconds.
Add broccoli and carrots and stir-fry 1 minute.
Reduce heat to medium.
Add water, cover and cook until carrots are almost crisp-tender, about 3 minutes.
Turn heat to high.
Add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions.
Stir-fry until vegetables are heated through, about 2 minutes.
Remove from heat.
Add soy sauce and sesame oil; toss thoroughly.
Transfer grains to platter.
Spoon vegetables over and serve.

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RECIPE SUBMITTED BY

anne 2

I like to cook things that are vegetarian (but sometimes fish), nutritious (minimize refined grains, sugars, and saturated fat), and most importantly delicious. This is important because usually when people put value on nutrition the resulting dishes taste like dirt. I don't understand why it has to be so black and white: either a dish is nutritious, or it is really good, never both. Because that's SIMPLY NOT TRUE. I have made incredibly delicious things that are, for the most part, good for you. (It's hard to always avoid adding sugar or butter, but one must compromise sometimes.) My dream is to have a gourmet vegetarian cookbook. I'll write it myself someday if I have to.

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