Vegetable Wok with Rice
The vegetable wok with rice from Spoonsparrow combines healthy foods and good taste.
Ingredients
- 200 g Wild rice mix
- Salt
- 1 lemon
- 150 g Yogurt (1.5% fat)
- 500 g Brussels sprouts
- 1 Zucchini
- 2 Spring Onions
- 400 g spinach
- 2 tbsp sesame oil
- Pepper
- Nutmeg (freshly grated)
Instructions
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1.
Cook the rice according to package instructions in slightly salted water in double the amount of water over low heat for 25–30 minutes until firm to the bite. Stir occasionally and then fluff.
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2.
While the rice is cooking, halve the lemon and squeeze out the juice. Season the yogurt with salt, pepper and lemon and set aside.
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3.
Clean, wash and cook the Brussels sprouts in boiling salted water over medium heat for about 10–12 minutes. Shock cold and drain. Clean, wash, halve and slice the zucchini thinly. Clean, wash and slice the spring onions on the diagonal into rolls. Clean, wash, shake dry and cut the spinach into strips.
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4.
Heat the oil in a wok or large pan. Stir-fry the spring onions, rice and zucchini in it over medium heat for about 5 minutes while stirring. Add the spinach and Brussels sprouts and cook for another 2–3 minutes while stirring. Season with salt, pepper, a pinch of freshly grated nutmeg and lemon juice, serve with yogurt.
