Yellow Rice with Stir-Fried Veggies

Courtesy of Delilah’s Farm Report

INGREDIENTS

Yellow Rice
1 cup brown rice
2 cups broth (vegetable or chicken)
1 teaspoon salt
1 teaspoon butter
1 tablespoon finely grated turmeric (peel the turmeric with the side of a teaspoon, then grate on a microplane)

Veggies
1/2 cup broccoli, broken into florets
1/2 small onion, sliced about 1/4 inch thick
2 bok choy, halved lengthwise
1/2 cup savoy cabbage, sliced about 1 inch thick
3 cloves garlic, chopped
1 tablespoon vegetable oil
1   1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup broth (vegetable or chicken)
1 tablespoon cornstarch

PREPARATION

Yellow Rice

  • Bring all ingredients except rice to a boil.
  • Add the rice, and reduce heat to simmer. Cover and cook over medium-low heat until rice is tender and liquid is absorbed, about 40–45 minutes.
  • Check after 30 minutes. If necessary, add more liquid.

Veggies

  • Dissolve the cornstarch in the broth and set aside.
  • Heat oil, over high heat, in a wok or heavy sauté pan. Add broccoli and onions and stir fry for about a minute. Add the bok choy and cabbage and stir-fry for another minute. Add garlic and stir-fry for about 20 seconds.
  • Add soy sauce, vinegar, and cornstarch/broth mixture, and stir until sauce is thickened and coats the veggies.
  • Pour over the rice and serve.

Serves 4. Prep time, 15 minutes; cooking time, 45 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.