Mixed grain & vegetable stir fry with almonds

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Extra virgin olive oil
2 eaches Jalapeno peppers, seeded & slivered
1 each 3\" piece cinnamon stick
4 eaches Cloves
1 each Lemon julienne zest & juice
½ tablespoon Curry powder
1½ cup Kashi
2¾ cup Stock
⅓ cup Parsley, minced
1 each 1/2\" piece ginger, slivered
5 cups Small broccoli florets
4 cups Carrots, finely sliced
¼ cup Water
1 tablespoon Extra virgin olive oil
3 eaches Red bell peppers, cut into 1/4\" strips
1½ tablespoon Maple syrup
Salt & pepper
3 tablespoons Almonds, sliced & toasted

Directions

PILAF

VEGETABLES

Heat 1½ ts oil over moderate heat. Add peppers, cinnamon & cloves & fry for 1 minute. Stir in the curry powder & kashi & fry till coated with oil. Pour in the stock & bring to a boil. Reduce heat, cover & cook until the liquid has been absorbed, 35 minutes. Set aside. Add parsley, season & fluff with a fork. Drizzle with the remaining oil, cover & keep warm.

Place ginger, broccoli, carrot, lemon zest, juice & water in a wok or large skillet over moderately high heat. Cover & cook for about 4 minutes, stirring once or twice. Add oil & bell pepper & stir-fry till the liquid has evaporated. Stir in the maple syrup & cook briefly. Remove from heat & season.

To serve, transfer the pilaf to individual warm plates or a platter.

Spoon vegetables over the pilaf & garnish with almonds.

Yamuna Devi, "Yamuna's Table"

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