Mixed-Grain and Vegetable Stir-Fry
Ready In: 1 hr 40 mins
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 1/2ounce) 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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