Recipes
Brown rice stir fry with roasted cashew nuts and chunky pineapple
| Serves |
|---|
| 4 |
Ingredients
- 2 cloves garlic, chopped
- 100 g mushrooms, sliced
- 1/2 red onion, finely chopped
- 1 tablespoon grape seed oil or other vegetable oil
- 1 diced red capsicum
- 1 cup sweet corn kernels
- 1 x 400 g tin chickpeas, drained
- 2 cups cooked brown rice
- 2 tablespoons soy sauce or wheat free tamari soy sauce
- 4 tablespoons mirin (sweet rice wine)
- 1/2 cup chopped pineapple
- 2 finely sliced spring onion
- 1 bunch chopped coriander leaves
- 1 bunch mint leaves, chopped
- 2 tablespoons chopped roasted cashews
- 2 tablespoons pumpkin seeds
Method
- Pre-cook rice
- Stir fry the garlic, onion and mushrooms in 1 tsp oil until soft.
- Add the capsicum, corn, chick peas, rice, soy sauce, mirin and pineapple then cook for 1 - 2 minutes until heated through.
- Fold through the spring onion, coriander, nuts and seeds and cook through for another minute until heated through.
- Serve hot and enjoy.
- NB: Cooked roasted or poached chicken can be added to the rice if you like.
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