
Favorite Beet Stir-Fry
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Ingredients
- 1 cup of brown long grain rice
- 2 ½ cups vegetable broth (low sodium)
- 2 Medium beets, peeled and chopped into quarters
- 2 Medium carrots, sliced
- 1 Small broccoli florets, chopped
- 1 Small green pepper, chopped into quarters
- 1 Small white onion, chopped in quarters
- 1/2 tsp sea salt
- 2 tbsp coconut oil
- 3 garlic cloves, minced
- 1 tbsp ground ginger
- 3 tbsp soy sauce or coconut sap (preferred)
- 1 tbsp coconut nectar
- Dash of cayenne pepper (optional)
- Handful of chopped cilantro
- Black and tan sesame seeds
Directions
Melt 1 tbsp of coconut oil and sea salt in medium-sized pot. Add rice and bathe in the melted oil and salt. Add vegetable broth, cover pot and bring to a boil on medium to high heat. Cook for about 2 minutes. Turn temperature down to medium to low heat. Cook for another 10 minutes. In the last 8 minutes turn temperature down to low heat or cook rice until tender. Fluff with fork. | |
Peel and cut beets into 1/4 inch size quarters, slice washed carrots, green pepper and cut broccoli into small florets. Using a steamer, place beets in tray and steam for 35 minutes. For the remaining 15 minutes of steaming your beets, add carrots, pepper and broccoli. Steam to al dente. | |
Heat a large nonstick skillet over high heat. Add 1 tbsp of coconut oil, ginger and garlic. Cook for about 3 minutes. Add onion and stir-fry for 5 minutes. Add coconut sap, coconut nectar and cayenne pepper. Stirring the sauce until ingredients are well mixed. Once the vegetables are steamed add to the other vegetables. | |
Serve immediately over rice or add rice to vegetables and toss together. Garnish with the cilantro and sesame seeds |