Vegetable Wok with Rice

Ingredients

• 200 g Wild rice mix
• Salt
• 1 lemon
• 150 g Yogurt (1.5% fat)
• 500 g Brussels sprouts
• 1 Zucchini
• 2 scallions
• 400 g spinach
• 2 tbsp sesame oil
• Pepper
• Nutmeg (freshly grated)

Instructions

1. 1.

   Cook rice according to package instructions in double the amount of lightly salted water over low heat for 25–30 minutes until al dente. Stir occasionally and then fluff.

2. 2.

   While the rice is cooking, halve the lemon and squeeze out the juice. Season yogurt with salt, pepper, and lemon and set aside.

3. 3.

   Clean, wash, and cook Brussels sprouts in boiling salted water over medium heat for about 10–12 minutes. Shock in cold water and drain. Clean, wash, halve, and slice zucchini thinly. Clean, wash, and slice scallions on a diagonal into rolls. Clean, wash, dry spinat and cut into strips.

4. 4.

   Heat oil in a wok or large pan. Stir-fry scallions, rice, and zucchini over medium heat for about 5 minutes, stirring constantly. Add spinach and Brussels sprouts and cook for another 2–3 minutes, stirring constantly. Season with salt, pepper, a pinch of freshly grated nutmeg, and lemon juice. Serve with yogurt.