Pasta with Stir Fried Vegetables

I recently posted a brown rice and stir fried vegetables recipe.  It was a very tasty dish, but a little on the dry side for a few people  ̶  nothing a little cheese could not handle!  In order to incorporate a little more moisture, I suggest replacing the brown rice with pasta.  Not only will it not be as dry, but it is a twist on an old recipe which looks like something completely new!  As always, enjoy with your favorite wine!

Ingredients

9 oz pasta
Pinch salt
1/2 bell pepper
1/4 onion
1/4 head brocolli
2 tbsp extra virgin olive oil
2 carrots
2 cloves garlic, crushed

Directions

1. Cook pasta in plenty of salted water.
2. Wash and slice vegetables.

5. 7-8 minutes before pasta is cooked, pour 2 tbsp extra virgin olive oil into frying pan and cook on medium heat until steam rises from oil.
6. Stir fry all vegetables except broccoli and crushed garlic.
7. After 3-4 minutes, add broccoli and crushed garlic.  Again, stir to prevent burning and remove from heat after 2 minutes.
8. Once pasta is cooked, drain excess water and add cooked vegetables.  Stir well.
9. Season to taste.

Serves 3-4 people

TIPS

- Use brown pasta for additional fiber.
- Chinese cut vegetables (cut diagonally) allow quick and even cooking as well as absorption of any sauces and seasonings used. 

Bon Appétit!

Rice with Stir Fry Vegetables

With Dad gone for a few days on business, mum and I decided to go veggie for the week.  We started with a quick and easy dish which only took about 30 minutes - perfect for the busy college student or mother of three!

We used brown grained rice as it has more fiber than the traditional white grained rice, however Zatarain's or any microwavable rice of your choice would work just as well.  The vegetables we used were the ones we had in the fridge at the time, so do not limited yourself to the ones we used. Experiment with your favorite veggies!! 

We both thoroughly enjoyed this light and healthy meal, seasoned to taste with salt and pepper.  My mum found the dish a little dry, so adding a sprinkle of cheese, soy sauce, or even hot sauce would add moisture.  Be sure to serve with a glass (or two) of your favorite wine...you deserve it!

Ingredients

9 oz brown rice
1/2 bell pepper
1/4 onion
1/4 broccoli
2 tbsp extra virgin olive oil
2 carrots
2 cloves garlic (crushed)
1/4 cup diced fresh pineapple (optional)

Directions

1. Clean brown rice* and place in saucepan.
2. Boil kettle with approx 6 cups water.  Once boiled, pour over rice until covered.
3. Cover saucepan and cook on medium heat for 30 minutes or until there is minimal water.
4. Wash and slice vegetables.

5. 7-8 minutes before rice is cooked, pour 2 tbsp extra virgin olive oil into frying pan and cook on medium heat until steam rises from oil.
6. Place all vegetables (except broccoli and crushed garlic) into frying pan.  Stir every 30 seconds to prevent burning.
7. After 3-4 minutes, add broccoli and crushed garlic.  Again, stir to prevent burning and remove from heat after 2 minutes.
8. Once rice is cooked, drain excess water and add cooked vegetables.  Stir well.
9. Add salt and pepper to taste.

Serves 3-4 people

* Place rice in sieve with bowl of water underneath.  Swish rice around with hand until water becomes murky and tip water away.  Repeat until water is nearly clear (white rice requires more washing than brown).

TIPS

- Chinese cut vegetables (cut diagonally) to allow quick and even cooking as well as absorption of sauces and seasonings for future recipes.

Bon Appétit!