Mixed-grain And Vegetable Stir-fry

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1 tablespoon curry powder
• 1 cup kashi or 1 cup other uncooked mixed-grain cereal
• 1/2 cup lentils
• 1 cinnamon stick (1 2-inch stick)
• 2 (14 1/2 ounce) cans low sodium vegetable broth
• salt
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 4 cups broccoli florets (about 1 lg. bunch)
• 2 cups sliced carrots (about 3)
• 2 tablespoons water
• 2 red bell peppers, cut into 1/4 inch thick strips
• 2 cups sliced mushrooms
• 1 cup sliced green onion (about 4)
• 1 tablespoon low sodium soy sauce
• 1 teaspoon low sodium soy sauce
• 2 teaspoons oriental sesame oil

Recipe

• 1 grains: heat oil in heavy large saucepan over medium-low heat.
• 2 add onion and garlic and saute until onion is just golden brown, about 6 minutes.
• 3 add curry powder and saute until fragrant, about 1 minute.
• 4 mix in kashi, lentils and cinnamon stick.
• 5 stir until grains are lightly coated with oil, about 2 minutes.
• 6 add broth and bring to boil.
• 7 cover and cook until grains are tender and liquid is absorbed, about 35 minutes.
• 8 remove from heat.
• 9 season with salt.
• 10 cover and keep warm.
• 11 vegetables: heat 1 tablespoon oil in wok or heavy large skillet over high heat.
• 12 add ginger and garlic and cook until just golden, stirring constantly, about 10 seconds.
• 13 add broccoli and carrots and stir-fry 1 minute.
• 14 reduce heat to medium.
• 15 add water, cover and cook until carrots are almost crisp-tender, about 3 minutes.
• 16 turn heat to high.
• 17 add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions.
• 18 stir-fry until vegetables are heated through, about 2 minutes.
• 19 remove from heat.
• 20 add soy sauce and sesame oil; toss thoroughly.
• 21 transfer grains to platter.
• 22 spoon vegetables over and serve.