Macrobiotic Stir Fry with Veggies and Brown Rice
A vibrant macrobiotic stir fry of crisp-tender veggies and nutty brown rice, ready in about 40 minutes. Easy, flavorful and naturally vegan, it just might become your favorite macrobiotic meal.
Ingredients
- 1 cup brown rice
- 4 broccoli florets small
- ⅔ cup red bell peppers sliced, mixed colors - I used frozen, but you can use fresh
- ½ cup sweet corn
- 1 carrot sliced lengthwise in thin strips
- 1 onion julienned
- 2 Tbsp gomasio or toasted sesame seeds
- ½ tsp turmeric powder
- 1 tsp smoked sweet paprika
- 2 Tbsp olive oil
Instructions
- Cook the brown rice according to package instructions.
- Heat the oil in a large wok.
- Add the julienned onion and cook for 1 minute.
- Add the broccoli, sweet corn, carrot and sliced bell peppers. Stir-fry for 10 minutes, adding a little water if needed.
- Cover with a lid for the last 1-2 minutes to steam the veggies a bit.
- Add the cooked brown rice and mix.
- Add the spices and mix.
- Stir-fry for another 1-2 minutes and serve with whole sesame seeds on top.
Notes
I used frozen broccoli, sweet corn and bell peppers, but fresh works just as well. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot wok or pan with a splash of water.