Mixed grain & vegetable stir fry with almonds
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra virgin olive oil |
| 2 | eaches | Jalapeno peppers, seeded & slivered |
| 1 | each | 3\" piece cinnamon stick |
| 4 | eaches | Cloves |
| 1 | each | Lemon julienne zest & juice |
| ½ | tablespoon | Curry powder |
| 1½ | cup | Kashi |
| 2¾ | cup | Stock |
| ⅓ | cup | Parsley, minced |
| 1 | each | 1/2\" piece ginger, slivered |
| 5 | cups | Small broccoli florets |
| 4 | cups | Carrots, finely sliced |
| ¼ | cup | Water |
| 1 | tablespoon | Extra virgin olive oil |
| 3 | eaches | Red bell peppers, cut into 1/4\" strips |
| 1½ | tablespoon | Maple syrup |
| Salt & pepper | ||
| 3 | tablespoons | Almonds, sliced & toasted |
Directions
PILAF
VEGETABLES
Heat 1½ ts oil over moderate heat. Add peppers, cinnamon & cloves & fry for 1 minute. Stir in the curry powder & kashi & fry till coated with oil. Pour in the stock & bring to a boil. Reduce heat, cover & cook until the liquid has been absorbed, 35 minutes. Set aside. Add parsley, season & fluff with a fork. Drizzle with the remaining oil, cover & keep warm.
Place ginger, broccoli, carrot, lemon zest, juice & water in a wok or large skillet over moderately high heat. Cover & cook for about 4 minutes, stirring once or twice. Add oil & bell pepper & stir-fry till the liquid has evaporated. Stir in the maple syrup & cook briefly. Remove from heat & season.
To serve, transfer the pilaf to individual warm plates or a platter.
Spoon vegetables over the pilaf & garnish with almonds.
Yamuna Devi, "Yamuna's Table"