The Inadequate Mother's Blog

Just another weblog

Tonight’s Dinner Invention- dubbed Pan of Yumminess by my daughter :)

on January 18, 2012

Not sure what to call this one- Fried Sprouted Rice & Quinoa?  Here’s what it is, you think up a name.  Whatever you call it, it’s tasty and was a huge hit with the entire family.

First I pulled out the rice cooker and put in 2 cups of truRoots Sprouted Rice & Quinoa blend with 3 1/2 cups of water.  Set it on the white rice setting and started with the rest of the dish.

I pulled out with my big fry pan and sautéed some chopped onion and minced garlic with a few tablespoons of Extra Virgin Olive Oil.

As that sautéed over medium heat, I chopped the veggies.  A stalk of broccoli, 1/3 of a head of cauliflower, 8-9 mini carrots, 2 stalks of celery, 8 mushrooms, 1/2 bunch of kale chopped and a handful of chopped cilantro.

I started by adding the celery and carrots to the saute.  Broccoli and cauliflower followed, then the mushrooms.  I added 1/4 cup of water, 2 HerbOx vegetable bullion cubes, 1 tbs SanJ Tamari (gluten-free soy sauce) and covered the pan so the veggies could steam a little.  You could keep this dish vegetarian/vegan OR do what I did and add meat. We had some left over pork shoulder roast so I chopped that up and added it to the mix along with the kale.

Then I used a microplane to add 2-3 tsp of fresh ginger.  I peel my ginger root and then store the whole thing in the freezer.  The microplane is so sharp you can just grate off as much as you need from the frozen root and then throw the rest back in the freezer.  Then I added the sprouted rice and quinoa blend, and did a scrambled egg on the side of the pan and mixed it in just as it was almost cooked. (like traditional fried rice) Stirred it all together, added another tablespoon or so Tamari, and topped with the chopped fresh cilantro and sesame seeds.

Dinner done- 1 pan, and the rice cooker.  About 20-30 minutes start to finish.

Summary of Ingredients:

2 cups truRoots Sprouted Rice & Quinoa Blend (this is my favorite but you could do rice or plain quinoa), 3 1/2 c water  cooked on white rice cycle of a rice cooker.

1 stalk broccoli chopped, stem and top

1/3 head cauliflower chopped

2 stalks celery chopped

8 mini carrots (or 2 regular carrots) chopped

7-8 mushrooms chopped

handful of cilantro chopped

1/4 cup toasted sesame seeds

1/4 cup chopped onion

3-4 tbsp minced garlic

1 egg beaten (optional)

1/4 c water

2 HerbOx vegetable bullion cubes (gluten-free)

2-3 cups pre-cooked meat (optional) pork, chicken, beef

2-4 tbsp San-J Tamari (gluten-free)


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