Wednesday, September 24, 2008

Stir-Fried Rice and Vegetables

The ginger gives this Oriental dish a wonderful flavor. Serve it as a vegetarian main course or as an unusual vegetable side dish or accompaniment. Recipe serves 4 as a side dish.


1/2 cups brown basmati rice, rinsed and drained
1 1/2 cups vegetable stock
1 inch (2.5 cm) piece of fresh root ginger, finely sliced
1 garlic clove, halved
2 inch piece of pared lemon rind
1 1/2 cups shiitake mushrooms
1 tablespoon groundnut oil
1 tablespoon ghee or butter
6 ounces (185 g) baby carrots, trimmed
8 ounces(250 g) baby zucchini, halved
About 1 1/2 cups broccoli, broken into florets
6 spring onions, diagonally sliced
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil


1. Put the rice in a saucepan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to the boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm.
2. Slice the mushrooms, discarding the stems. Heat the oil and ghee or butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and spring onions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite".
3. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

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