Ingredients

The following ingredients have 4 Servings
  • 1 cup brown rice (uncooked (I used long grain))
  • 1 1/2 cups water
  • Pinch of salt
  • 1 cup walnuts (coarsely chopped (I buy cheaper walnut pieces))
  • 3 tbsp soy sauce
  • 1 1/2 tsp coconut oil
  • 1 small onion (finely chopped)
  • 2 large portobello mushrooms (sliced)
  • 2 broccoli crowns (including stems, coarsely chopped)
  • 1 1/2 cups peas (frozen or fresh)
  • 1 tsp sesame oil
  • 4 green onion sprigs (chopped)

Instruction

  • Add rice, water and salt to a small pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook rice al dente your proven method (I use 1:1.5 ratio instead of recommended 1:2).
  • In the meanwhile, preheat non-stick wok on low-medium heat, add walnuts and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to a medium bowl and set aside.
  • Return wok to low-medium heat, add 1/2 tsp coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.**
  • Increase heat to high, add 1/2 tsp coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to the same bowl.
  • Add remaining 1/2 tsp coconut oil, broccoli and cook for a few minutes until softer but not overcooked. Transfer all ingredients from a bowl to the wok with broccoli; fluff rice with a fork and add to the wok; add peas, sesame oil, 2 tbsp soy sauce and green onions. Stir gently, remove from heat and serve hot.