Stir-fried Rice and Vegetables

The ginger gives this Asian dish a wonderful flavor and also boosts its therapeutic properties.

Generous ½ cup brown basmati rice, rinsed and drained
1½ cups 1-2-3 Vegetable Stock
1-inch piece of fresh ginger root, peeled and finely sliced
1 garlic clove, halved
2-inch piece of pared lemon zest
1½ cups shitake mushrooms
2 tablespoons extra virgin olive oil
6 ounces baby carrots, trimmed
8 ounces baby zucchini, halved
About 1½ cups broccoli, broken into florets
6 scallions diagonally sliced
Cardia salt to taste
2 teaspoons toasted sesame oil



• Put the rice in a saucepan and pour in the vegetable stock. Add ginger, garlic and lemon zest. Slowly bring to boil, then cover pan and cook very gently for 20-25 minutes, until the rice is tender.
• Drain and remove the garlic, ginger and lemon zest from the rice. Return the rice to the pan and cover to keep warm.
• Slice the mushrooms, discarding the stems. Heat olive oil in a wok and stir-fry the carrots for 4-5 minutes, until they start to become tender.
• Add the mushrooms and zucchini and stir-fry for another 3 minutes, all the vegetables should be tender but still retain a bit of crunchiness.
• Add the rice to the wok and toss briefly with the vegetables over the heat.
• Sprinkle on the salt and sesame oil and toss again lightly.

Makes 2 servings