EGEA’S RECIPE OF THE MONTH
1/2 cup chopped broccoli florets
1/4 cup peeled, 1/4-inch diced carrots
1 Tbsp vegetable oil
1/4 cup peeled, 1/4-inch diced red onion
1 large egg, lightly beaten
1 Tbsp peeled, minced fresh ginger
1/4 cup 1/4-inch diced zucchini
1/4 cup 1/4-inch diced yellow squash
1 1/4 cups of brown rice
1 tsp salt
1/2 tsp pepper
1 tsp sesame oil
2 Tbsp roasted unsalted pistachios, shelled
1 Tbsp slivered almonds
1 Tbsp raw pumpkin seeds, toasted
1 Tbsp raw shelled sunflower seeds, toasted
1/4 cup chopped green onions
1. Add broccoli and carrots to stockpot of boiling, salted water; blanch 15 sec. Drain; set aside.
2. Drizzle vegetable oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on MED until oil faintly smokes. Add red onion, egg, and ginger; cook, stirring quickly, about 1 min until egg is cooked through. Add zucchini and yellow squash; cook, stirring, 1 min.
3. Add rice. Increase heat to HIGH; cook, stirring, 2 min. Add broccoli, carrots, salt, and pepper; cook, stirring, 1 min.
4. Add sesame oil, pistachios, almonds, pumpkin seeds, sunflower seeds, and green onions; cook, stirring, 1 min. Transfer to serving platter.
Serving Size: 3/4 CUP
Calories: 2OO Fat: 9 g Protein: 5 g Carb: 25 g Fiber: 5 g