Tag Archives: cup brown rice

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.


Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds


Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

winter produce + tonight’s dinner

16 Feb

6316956581_b11250a6c6With beautiful displays of summer produce throughout winter in our grocery stores, it’s easy enough to forget what it means to eat locally in the winter. Local food, even this time of year, is fresher and has the added bonus of supporting the farmers that work so hard just beyond the limits of our everyday to provide for so many while caring for the plots of land that support where we stand today. If you are craving some freshly harvested local winter vegetables, but don’t know where to get them, check out Local Harvest, they will help you find local farmers markets, winter CSA’s (Community Supported Agriculture), and small family farms to visit on a chilly winter weekend.

Another great organization if you live in and around NYC, is GrowNYC.  They manage all of the city’s farmers markets, and many of them stay open in winter! Check out their market listings here.

The Farmer’s Market Coalition is another great resource that supports farmers markets across North America. Did you know that in 1994, there were approximately 1,755 farmers markets in the United States, and in 2010 their numbers have more than tripled — to approximately 6,200! This is great news for the livelihood of our neighborhoods, for our local economy and for our health. Even though the abundance of spring, summer and fall produce is hibernating, there are still great ways to connect with local produce and local farmers.

Here is a simple meal using winter veggies – inspiration for tonight’s dinner!

Rice + veggie medley (Serves 4)


  • 1 cup brown rice
  • pinch of salt
  • 2 + 1/4 cup of water
  • 2-3 carrots
  • 1-2 beets
  • 1-2 sweet potatoes
  • 1 yellow onion
  • 3 tablespoons of olive oil
  • salt + pepper


Place 2 + 1/4 cups of water into a pot with a pinch of salt. Add one cup of brown rice into the water, and bring to a boil. Once boiling, decrease heat to a simmer, cover until the rice absorbs the water and is soft (35-45 minutes, for brown rice, depending on the rice you use).

Preheat the oven to 400F. Chop carrots, beets, sweet potatoes, yellow onions into quarter-inch pieces.  Place on a baking sheet, and drizzle olive oil over the veggies.  Mix up all the veggies so they are evenly coated with oil.  Once coated, sprinkle salt + a bit of pepper, mix one more time, and place in the oven to roast for 30-40 minutes.  Every 15 minutes, use a spatula or wooden spoon to mix the veggies around.  Remove from the oven once all veggies are tender and have a golden glow.  Mix roasted veggies with the brown rice, and serve.

What creations have you made with your winter vegetables lately? 

Photo courtesy of goodlifevancouver