Vegetarian Recipes - Stir-fried Vegetables and Rice Recipe

Ingredients

• 115g/4oz/generous 1/2 cup brown basmati rice, rinsed and drained

• 350m1/12fl oz/1 1/2 cups vegetable stock

• 2.5cml/1 in piece fresh root ginger

• 1 garlic clove, halved

• 5cm/2in piece pared lemon rind

• 115g/4oz/1 1/2 cups shiitake mushrooms

• 15ml/1 tbsp vegetable oil

• 175g/6oz baby carrots, trimmed

• 225g/8oz baby courgettes (zucchini), halved

• 175-225g/6-8oz/about 1 1/2 cups broccoli, broken into florets

• 6 spring onions (scallions), diagonally sliced

• 15ml/1 tbsp light soy sauce

• 10ml/2 tsp toasted sesame oil

Serves 2-4

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Method:

1. Put the rice in a pan and pour in the vegetable stock Thinly slice the ginger and add it to the pan with the garlic and lemon rind.

2. Slowly bring to the boil, then cover and simmer for 20-25 minutes until the rice is tender. Discard the flavorings and keep the rice hot.

3. Slice the mushrooms, discarding the stems. Heat the oil in a wok and stir-fry the carrots for 4-5 minutes, the add the mushrooms and courgettes and stir-fry for 2-3 minutes.

4. Add the broccoli and spring onions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite".

5. Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through.

6. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

Note: The ginger gives this mixed rice and vegetable dish a wonderful flavor.

Cook's Tip: Keep fresh root ginger in the freezer. It can be sliced or grated and thaws very quickly.