Broccoli Red Fried Rice And Quinoa

BROCCOLI RED FRIED RICE AND QUINOA

Ever  taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving!

Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way!

Makes 9 cups

Red Rice:

3 c. water

1 t. salt

2 c. rinsed red rice

Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff.

Use 3 cups cooked rice for this recipe.

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Quinoa:

2 c. water

1 t. salt

1 c. rinsed quinoa

Combine water, salt and quinoa in pan. Bring to boil, stir, reduce heat to low.

Cook exactly 15 minutes.

Remove cover and fluff with fork/spoon.

Use entire amount for this recipe.

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2 T. extra virgin olive oil

2 stalks celery, sliced

3 sm. yellow onions, peeled and diced, about a rounded cup of 3/8 inch dice

12 oz. pkg. fresh white button mushrooms, washed an diced, 3/8-1/2 inch cubes

1 t. salt

fresh grind black pepper to taste

4 c. fresh cut broccoli buds – small pieces, some parts of stems close to buds okay

2 T. liquid smoke

2 T. vegan yeast (nutritional yeast)

2 t. garlic powder

1 t. smoked paprika

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In extra-large skillet, over medium heat, melt oil.

Add celery, onion, mushroom, salt and pepper. Saute till liquid seeps out of mushrooms.

Add cut broccoli buds. Stir to coat with oil and liquid. Cook till tender crisp.

Add all of cooked quinoa and 3 c. cooked red rice. Stir up from bottom and over repeatedly till veggies are evenly dispersed throughout grains.

Add liquid smoke, stir to disperse evenly.

Add yeast, garlic and smoked paprika. Turn up from bottom again repeatedly till you can’t see the yeast.

Remove from heat and let set till ready to reheat and serve.

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Notes: This requires an extra-large skillet. If you don’t have one, then cut the recipe to a size pan you have.

The vegan yeast adds a rich dimension. Don’t overdo it. The purpose is not to taste the yeast as yeast, but for it to add to the enrichment of all the other flavors in the dish.

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