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GINGER CASHEW VEGETABLE FRIED RICE

GINGER CASHEW VEGETABLE FRIED RICE

Looking for a refreshing way to keep up your greens during winter? Try this recipe, high in Sulphur and very Yummy!!

INGREDIENTS:

Macadamia or Olive Oil

2 tbsp fresh ginger, grated

1 clove garlic, minced

¾ cup broccoli florets

1 stalk celery, chopped

1 cup green cabbage, shredded

4 mushrooms, chopped

1/3 cup water

2 tbsp. tamari sauce (gluten free soy sauce)

¼ cup raw cashews

1 1/2 cups brown rice, cooked

¼ cup fresh coriander, chopped

1 tsp. pumpkin seeds

1 tsp. sunflower seeds

1 tsp. sesame seeds

METHOD:

  • HEAT oil in a large skillet over medium heat
  • SAUTE the ginger and garlic until fragrant (not brown)
  • ADD the broccoli, celery, cabbage and mushrooms and season with S+P. Stir fry for a few minutes until the vegetables soften, then add the water to the skillet and let the vegetables steam until the water is evaporated
  •  ADD the tamari and cashews
  •  STIR in the cooked brown rice
  •  MIX well and serve with fresh coriander and sprinkle with seeds
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Tonina Rizzo

Tonina Rizzo

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