Yield: 4 servings
Measure | Ingredient |
---|---|
4 teaspoons | Peanut or other vegetable oil |
2 cups | Cold or room temp cooked wild rice or combo cooked whole grains |
1 \N | Unpeeled carrot sliced into thin rounds |
2 \N | Scallions white and green parts sliced into 1/8\" rounds |
1 tablespoon | Soy sauce |
1 teaspoon | Roasted sesame seeds |
1. Heat a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes, Add 1 tbs peanut oil.
2. Immediately add the rice and stir-fry until all the grains are coated with oil. To scorch the rice as it browns, repeatedly press it with the back of a spatula and flip every minute or so for 4-5 minutes.
3. Remove the rice from the wok. Add the remaining tsp of oil, then the carrot and scallions. Stir-fry for 1 minute. Return the rice to the wok and add the soy sauce. stir-fry a few seconds, tossing the rice with the soy sauce, until the soy sauce has evenly colored the rice, about 1 minute. Empty the wok onto a serving platter and sprinkle with roasted sesame seeds. SErve hot or at room temperature.
Note: Combine any number of cooked grains with cook white or brown rice and add your choice of vegetables. A good combination is one-third each wheat berries, short-grain brown rice, and short-grain sweet brown rice. These three grains can be cooked together. Health food stores carry 1-pound packages of mixed grains, any of which can be used in this dish.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 182-183 Submitted By DIANE LAZARUS On 10-04-95