Although I never would have imagined I would be. When my husband brought it home one day, stating that it looked like "one of those weird things you vegetarians like," I was sure I would hate it. But it's wonderful, saves so much time, isn't too terribly expensive, and added a lovely rich flavor to this stir fry that even he loved.
Brown and Wild Rice with Quinoa Vegetable Stir Fry
Yield: 4 servings
1/2 - 1 cup salted cashews (I prefer a full cup- adds a nice nuttiness and texture)
2 cups broccoli, separated into florets
1/4 cup vegetable broth
1/2 red bell pepper, chopped
1/4 green bell pepper, chopped
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, peeled and shredded
2 green onions, chopped (keep whites separated from dark green)
2 packages brown and wild rice with quinoa, cooked according to package
2 tbsp soy sauce
1 tsp toasted sesame oil
1/2 inch ginger, peeled and minced
2-3 cloves garlic, minced
salt and pepper to taste
Toast cashews in medium sized frying pan with no oil over medium heat for just a minute or two until fragrant. Remove from pan and set aside. Drizzle a little oil in pan, enough to coat, and add vegetable broth. Bring to medium heat, then add broccoli and cover. Cook, stirring occasionally, until tender- about 6-8 minutes, then set aside.
Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat. Add peppers, onion, celery, and carrot, and whites of green onions. Let cook about 5 minutes, then add garlic and ginger and cook until vegetables are tender and onions are translucent. Add brown and wild rice with quinoa, sriracha, soy sauce, and sesame oil, and stir fry about 5 minutes, then gently fold in broccoli and cashews. Add salt and pepper to taste, then reduce heat to low and cook for 4-5 minutes for flavors to marry. Sprinkle raw green onions on top for garnish.