Dinner during snow pea season looks like this a lot. Some type of grain or starch mixed with some other stuff and then topped with crisp green snow peas. So crisp. No cooking necessary. So good.
They even look pretty just sitting on the cutting board. I can't stop nibbling.
I love that I can walk out of my house, pick a big handful, and ta-da, fresh veggies with dinner.
Stir Fried Veggie Rice
1/2 medium red onion, chopped
2 tsp sesame seeds
3 baby portobella mushrooms, chopped
2 tsp minced garlic
1 tsp ginger, minced
8 oz can water chestnuts, drained
2 T rice vinegar
3 T soy sauce or Bragg Liquid Aminos
1 tsp sesame oil
1/4 tsp crushed red pepper
4 c cooked brown rice or rice medley1 c snow peas
In a large, non-stick skillet, lightly scramble the egg. Remove from heat and set aside in a separate bowl. Saute onion for about 5 minutes. Add sesame seeds, mushrooms, garlic, ginger and water chestnuts. Cook until veggies start to soften. Add rice vinegar, soy sauce, sesame oil, crushed red pepper, reserved egg and rice. Stir often, cooking until rice is heated through. Stir in snow peas, cook for 1 minute, and then serve.