Gluten-free, Vegan, Light
Here's how you make it happen:
1 C Cooked brown rice
1/2 C Cooked garbanzo beans
1 T Oil
2 t Fresh grated ginger
1/2 t ground coriander seeds
1 T Curry powder
1/2 t Ground cumin
Chopped cilantro, to taste
Bragg's Liquid Aminos (or soy sauce)
2-3 Dashes of red pepper flakes
Add as many steamed carrots, broccoli, frozen peas, and green beans as you want
Start by "blooming" the seasonings: heat the oil and add ginger, ground coriander, and cumin. Stir for about a minute. Add rice, garbanzo beans, broccoli, and green beans. Stir until broccoli is almost done. Add peas, steamed carrots, curry, liquid aminos (or soy sauce), cilantro and red pepper flakes. Stir until peas are heated through. If the stir-fry seems too dry (curry dries things out sometimes) add some vegetable stock or water.
I like liquid aminos because they have the flavor of soy sauce, but has less sodium and is gluten-free (and we always end up using less because the flavor is stronger). If you haven't tried it, I HIGHLY recommend it.
This also makes a great lunch the next day.
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