Friday, August 14, 2015

Summer Stir Fry

I know I sound like a broken record, but a.) I love the influx of fresh veggies I've been getting from my CSA but b.) what the heck am I supposed to do with all these damn veggies?? So if you also a.) can't resist the siren call of fresh and colorful veggies but b.) don't know what the heck to do with all those damn veggies you just received, please allow me to remind you of the quick and tasty summer stir fry.

The beauty of this dish is that it works with nearly any combination of root vegetables you have on hand. I got the fennel and onions in my CSA, but due to the "July lull" of a few weeks ago, I had to pick up a few other veggies at the grocery. I will admit, though, that before this summer I never once willingly purchased, let alone eaten, a radish. But I put it on my radar (and my New Year's Res list!) to expand my palette and learn to love new food. And while sautéing a bunch of vegetables in oil and adding them to rice isn't the most innovative technique in the world, it's a great way to slowly introduce new foods into your diet while eating them right next to the familiar and comforting tastes you do know and love (here's to you, zucchini).

2 cloves of garlic, finely diced
1 small onion, choppped
1/2 bulb of fennel, finely chopped
1 medium zucchini, sliced into small cubes
3 carrots, sliced
5-6 small radishes, thinly sliced
5-6 mushrooms, sliced
3 tbsp olive oil
2-3 tbsp vegetable stock
2 splashes soy sauce
1 cup wild rice

How to
- In a separate pot, cook the rice according to direction.
- In a large frying pan, heat the oil. Cook the onion, garlic, and fennel until golden brown. Add the remaining vegetables and stir until tender; salt and pepper to taste. Add vegetable stock, soy sauce, and cooked rice, and simmer for 1-2 minutes or until all liquid has been absorbed. Serve immediately as a full lunchtime meal or as a dinnertime side dish.

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