Although for the blog I have to always be trying and looking for new dishes, there are a series of recipes that I make every week because I love them, they are simple and healthy. This wok of brown rice with vegetables is one of them and the other day I realized that I had not taught you the recipe even though it is probably the recipe that I make the most at home.
Since I became vegan, the options I have for eating away from home are more limited and if you also try to eat healthy, things get even more complicated. One of my favorite places is a wok that is in Malaga because you can put your favorite vegetables on the plate and then they prepare it with the sauce and the accompaniment that you want. I usually always go for veggies, tofu, seaweed, white rice and a sauce that has olive oil, garlic and parsley in it, then add a splash of soy sauce and it’s to die for.
- 1/2 taza de arroz integral (100 g)
- 1/2 cabeza de brócoli
- 1/2 pimiento rojo
- 1/2 calabacín
- 1/8 de cabeza de lombarda (unos 80 g)
- 2 cucharadas de aceite de oliva virgen extra
- 4 dientes de ajo
- 1 puñado de perejil fresco
- 1 chile rojo
- 2 cucharadas de salsa de soja o tamari
- Semillas de sésamo para decorar
- Cook the brown rice according to the instructions in the package (mine usually takes about 25 minutes).
- In a wok, heat water and when it starts to boil add the chopped vegetables. Cook for 1 or 2 minutes. You can also use a large pot or pan. Strain the vegetables and set aside.
- In the same wok, heat the oil and fry the chopped garlic, parsley and chili for 1 minute over high heat, without stopping. stir.
- Add the rest of the vegetables, the brown rice, and the soy sauce or tamari and cook for another 1-2 minutes, stirring.
- Decorate with sesame seeds (optional).