Try out this delicious recipe from my book, Wild Morsels, Delicious Plant-based Discoveries. A great side dish or meal on it’s own. The recipe is very versatile. Use the vegetables you have on hand.
Wild Fried Rice
This is a nutrient dense, delicious plant-based meal suitable for vegans and vegetarians. Adapt the vegetables to suit what you have in the fridge. Use this as a side dish or eat as a meal on its own.
Ingredients
- 2 cups brown rice - brown basmati or short-grained both work well
- 1/2 cup wild rice
- 300g peeled pumpkin - cut into chunks
- 500g peeled sweet potato - cut into chunks
- 1 large carrot - cut into chunks
- 1-2 tbsp olive oil
- 1 tbsp dried mixed herbs
- 1 tsp. Celtic sea salt
- 1 cup chopped broccoli
- 1 cup chopped green beans
- 1 red onion - roughly chopped
- 1 tbsp olive oil, extra
- 1 1/2 tbsp. tamari sauce
- 1 tbsp. rice mirin
- 2 tbsp. fresh lime juice
- 1 tbsp. balsamic vinegar
- 2 stems fresh rosemary - you can substitute for other herbs such as parsley, basil, dill or coriander
- 1 red capsicum - chopped
Instructions
- Boil both rices together in a medium-sized saucepan until tender.
- Meanwhile, pre-heat the oven to 180 degrees and line a baking tray.
- Mix the harder vegetables in oil, salt and herbs in a mixing bowl and then lay them out on the the tray. Reserve the oiled bowl for later.
- Bake the vegetables until tender (this will take 30-40 minutes depending on their size).
- When the vegetables are nearly done, toss the broccoli and beans in the leftover seasoning and then add to the tray for the last 10 minutes of cooking time.
- In a large saucepan or wok, stir-fry the onion in extra olive oil until soft.
- Add the capsicum and cook gently for a few minutes.
- Meanwhile, mix the tamari, mirin, lime juice and balsamic. Add to the pan with remaining ingredients including the rice and roasted vegetables.
- Toss well until everything is warmed through.
- Serve as a side or as a meal with salad greens.
