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Sheryl's Collard, Brown Rice & Quinoa Stir Fry

Sheryl McGlochlin - Wednesday, June 15, 2011

It feels like I'm either working in the gardens, eating from the gardens or writing about the gardens!

In South Jordan our Collards and Mustard Greens are in abundance right now!  Many people wonder what to do with all of these beautiful dark, leafy veggies!

You can steam them and serve with Balsamic Vinegar, or cut them up and eat raw with other lettuces coming from the garden, freeze them to use in a soup later on, put them in a blender for a Green Smoothie, etc.   

Here is a new concoction that is fast becoming a favorite of mine.

 

 

Sheryl's Collard, Brown Rice & Quinoa Stir Fry

 

Ingredients

  • 1 tablespoon olive oil (add more if you like)
  • 1 big handful of fresh collard (and/or mustard greens), ripped or cut into 2-inch pieces
  • 2 cups cooked brown rice OR brown rice/Quinoa combo (I make this a head of time, ready to add to my meals)
  • 2 tablespoons Teriyaki Sauce (I use "Veri Veri Teriyaki" from Costco) Use more if you like

Directions

  1. Heat oil in a large skillet over medium-high heat. Add fresh greens, continue to stir until tender (approx. 1 - 2 min.)
  2. Add cooked brown rice and/or Quinoa, stir 1 minute until heated through
  3. Remove from heat
  4. Add Teriyaki Sauce and gently stir
  5. Eat and enjoy!
  6. Make this recipe as simple or complex as you like.
  7. Additional ingredients may include cooked bacon or chicken, onion, chicken broth, pineapple tidbits, garlic, red or green peppers, etc.
  8. Experiment with different sauces as well.





    NOTE:  I cook the Quinoa and Brown Rice together in a pressure cooker, refrigerate it, then eat it within 4 days, but I could freeze it and it would last at least 4 months.
  9. You can also cook rice/quinoa in a rice cooker or a pan on the stove.

    My recipe for making Quinoa and Brown Rice

    2 c. brown rice (long grain)
    1/2 c. Quinoa
    4 c. water

    Add all ingredients to pressure cooker
    Put lid on securely
    Turn heat on high
    Set timer for 25 min. AFTER the pressure is at 8 lbs
    Immediately turn off heat but keep pan on burner.
    Adjust heat if necessary to keep pressure at 8 lbs
    Let pan cool after 25 min. before removing lid
    Scoop into 12 oz containers
    Store in refrigerator


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