Hopestill Farm, an organic farm in town that supplies me with a spectacular weekly cornucopia of leafy greens, this meal was satisfying and healthy. Forgive and bless me Green Goddess, I promise to change my pastry-lovin' ways...until the next time.
|Myanmar Food Vendor|
Original Photograph, Troy Whitaker
|Hand-Milled Bowl by Andrew Cox|
Brown Rice with Sesame Stir Fried Vegetables and Spinach
2 cups brown rice
1 tsp. sea salt
2 scallions, finely chopped
1 cup radishes, quartered
2 carrots, cut in sections, then strips
1/2 cucumber, peeled and cut into quarters
1 tsp. garlic, minced
1 Tbsp. Sesame tahini
Basil for garnish
Cook rice in 4 cups of water until tender.
While rice is cooking, prepare vegetables.
Heat oil in wok and stir fry the garlic for a about 30 seconds.
Add the prepared vegetables and stir-fry for 3 minutes.
Add the sesame seeds after 2 minutes.
When the rice is tender, stir in the sesame paste, and vegetables.
Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.
Stir Fried Spinach and Garlic
1 pound fresh spinach, washed
1 Tbsp. garlic, chopped
2 Tbsp. Sesame seeds
2 Tbsp. oil
Heat oil in wok.
Add garlic and stir fry for 30 seconds.
Add spinach and saute until wilted (but not soggy).
Add sesame seeds and toss.
Serve with a little soy sauce (to taste)
Final Assessment: This was a wonderful, simple and satisfying dish. I've never stir-fried cucumbers or radishes, but they were excellent! The addition of tahini, lemon juice and basil added flavor and fragrance to the meal - a little dash of low sodium soy sauce, a pair of chop sticks, and we were all happy, happy, happy....and healthy!