- Bring one cup of water to a boil and add rice. Simmer for about a half hour, until water is absorbed. Time will vary according to brand of rice and your pan, so just keep an eye on it. Cooked rice keeps well in a covered pot, so I like to get the rice cooked before I start everything else, to avoid worrying about timing everything perfectly.
- Chop broccoli florets and stems into small bite-size pieces and microwave for 1 to 1 ½ minutes until slightly tender.
- Dissolve cornstarch in soy sauce.
- Heat a large skillet, add coconut oil, and cook onion and garlic until barely soft, about 3 minutes. Add red pepper and semi-cooked broccoli and continue stir-frying until they’re both cooked to your taste. (I can’t tell you how long — just nibble until you’re happy.)
- Turn down the heat, add shrimp and cook. Pre-cooked thawed shrimp will take only a minute to warm through. If it’s raw, or cooked but frozen, you’ll need a few minutes longer. Again, use your senses to tell you when it’s ready. Shrimp doesn’t take long to cook, and it gets rubbery when over-cooked.
- Add soy sauce mixture, and cook briefly until cornstarch thickens. Serve stir-fry with sprouted rice.
Ingredients:
½ cup uncooked sprouted brown rice
1 stalk broccoli, stems and florets
1 Tablespoon coconut oil
½ sweet red bell pepper, chopped
½ medium onion, chopped
1 teaspoon minced garlic
½ pound shrimp, peeled and deveined
2 Tablespoons soy sauce
2 teaspoons cornstarch
Nutrition:
Calories: 340 , Total Fat: 10 g, (Saturated Fat: 7 g), Sodium: 1530 mg, Carbohydrate: 34 g, Fiber: 3 g, Protein: 30 g.
Author:
An Oldways recipe and photo. Cynthia Harriman, Oldways and the Whole Grains Council
Dietary choice:
Gluten-free
Description:
Sprouted Sweet Brown Rice perfectly complements this easy stir fry. Coconut oil adds extra flavor depth, but you can substitute any other neutral vegetable oil.
