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Stir–Fried Vegetables With Cashew Nuts & Brown Rice
Serves 4
225g (8oz) short grain brown rice
1-teaspoon salt
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
2 gloves garlic, crushed
115g(4oz) cashew nuts
2 leeks, washed and cut into matchsticks
2 carrots, cut into matchsticks
Half cabbage, finely shredded
115g(4oz) mushrooms, chopped
Quarter of Cauliflower
2 tablespoons tamari
- Put the rice in a large saucepan with the teaspoon of salt and 700ml (1 & quarter pint) water. Do not cover, but bring to the boil first and then cover with a tightly fitting lid.
- Simmer for about 40min or until the water has been absorbed and the rice is tender.
- In a wok heat the sesame oil and add the ginger, garlic and cashew nuts. Stir-fry them quickly over a high heat for about 3 min, before adding all the prepared vegetables and tamari.
- Stir-fry for a further 5min-the vegetables should be crunchy. Then add the cooked rice to the mixture in the wok.
- Stir-fry together with a tossing movement for a further 3min or until the rice is hot. Adjust the seasoning and serve.
- If you like spicy food, try a little chilli jam on the side.