2 cups brown rice, soaked overnight 3 3/4 cups water 2 pinches sea salt 1 onion, cut into thick crescents 2-3 carrots, cut on thin diagonals 8 oz. shrimp (or diced chicken, beef, tofu, tempeh) 2 stalks broccoli, florets plus stems cut in thin diagonals 2 garlic cloves, peeled and minced 3 tbsp. shoyu or tamari 1/4 -1/3 cup water 1 tbsp. maple syrup 1 1/2 tbsp. toasted sesame oil 1-2 scallions, minced
Bring rice and water to a boil. Add two pinches sea salt and reduce flame to simmer. Cover and cook for 40 minutes. Add a small amount of water to a frying pan and water sauté onion for 2 minutes. Add carrots and cook for 1-2 minutes. Add shrimp and broccoli cook for 2-3 minutes. Combine garlic, shoyu, water, maple syrup and toasted sesame oil. Pour over stir-fry, cover and cook for 2-3 more minutes. Dish out stir-fry on top of cooked brown rice and garnish with scallions.
SOURCE: Integrative Nutrition
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