This is a good seasonal dish to serve buffet-style at an event. If you are having a barbecue, it can be cooked on the grill. Easy to multiply if you’re expecting a crowd. Vegetables can be varied according to taste and availability.
1 tablespoon oil
1 small onion, chopped
1 clove garlic, chopped
1/2 sweet red or green pepper, chopped
1 carrot, chopped
1 tomato, diced
1/2 cup cauliflorets or zucchini cut in small sticks
1 cup green peas, edible pod peas, or green beans cut in 1-inch segments
1/2 cup bean sprouts
3/4 cup uncooked brown rice
1 1/4 cups water
2 tablespoons soy sauce
1 bay leaf
1/2 teaspoon salt
Heat oil in a 3-quart pot and sauté onion and garlic for about 5 minutes, until tender. Add pepper, carrot, tomato, and cauliflower or zucchini and sauté for 5 minutes longer.
Add peas, rice, water, soy sauce, and bay leaf. Bring to a boil, cover and cook gently over low heat for 15 minutes. Add salt, replace cover and cook until tender, about 40 minutes.
Makes 4 servings or more as part of a buffet spread.
© Nikki & David Goldbeck, American Wholefoods Cuisine, (Ceres Press)
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