Veg, veg and more veg (with brown rice and an egg)

Leek, mushroom, bean sprouts, green onions, snow peas, napa cabbage, carrots, shallots, cilantro

Leek, mushroom, bean sprouts, green onions, snow peas, napa cabbage, carrots, shallots, cilantro

Lots of travel usually means lots of meat and carbs in my diet, and as delightful as that is, when I get home I usually just want to detox on a giant pile of vegetables.  A quick stir fry over brown rice has become our go-to for a filling, veg-centric meal.  We try to keep brown rice in stock in our apartment, so whenever the fancy strikes us, I can make a quick run to the little neighborhood grocer, pick up whatever vegetables look good that day, and get dinner started.  The best thing about this is that you can use as many or few vegetables as you want in any combination.  Experiment.

A few tips:

Brown rice has a bad reputation for being hard to cook.  I love this recipe for perfect brown rice every time.  It’s easy and reliable.  I like to substitute chicken stock or add chicken stock concentrate to enhance the flavor.

Saute the vegetables separately.  It takes a little longer, but I find the flavor of the final dish to be better when the tossed components are cooked separately, rather than muddling the flavors by cooking them together.  It’s also helps keep vegetables crisp and not too soggy if you don’t overload the pan.  After sauteing each vegetable, I load them on a large platter.  We then serve rice in a bowl, and top with veggies.

Shred the carrots on a grater to keep their texture and crunch more consistent with the rest of the meal.

Add a little sriracha to the cabbage when sauteing.  I don’t know why, but these two go so well together.

Garnish with a little fresh chopped cilantro and bean sprouts for crunch.

Topping the dish with a fried or poached egg adds the perfect amount of richness.

Top brown rice with sauteed veggies, fresh cilantro, and a fried or poached egg

Top brown rice with sauteed veggies, fresh cilantro, and a fried or poached egg

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