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Categories:
sunflower oil brown wild rice onion carrots celery yellow bell pepper water red bell pepper dill sweet paprika turmeric marjoram oregano ground pepper salt
Viewed: 28 - Published at: 5 years agoIngredients
- 1 cup Textured Soy Chunks
- 2 Tablespoons Unrefined Sunflower Oil
- 13 cups Brown/wild Rice
- 1 whole Big Onion, Peeled, Julienne Cut
- 2 whole Carrots, Diced
- 1/2 cups Celery Root, Peeled, Diced
- 1 whole Yellow Bell Pepper, Diced
- 1/4 cups Water, More Or Less As Needed
- 1 whole Red Bell Pepper, Diced
- 13 cups Dill Chopped
- 1/2 teaspoons Sweet Paprika
- 1 pinch Turmeric
- 1/2 teaspoons Dry Marjoram
- 1/2 teaspoons Dry Oregano
- 13 teaspoons Ground Pepper
- Sea Salt, to taste
Method
- Bring a pot of water to a boil.
- Boil the soy chunks for 10 minutes.
- When done, remove the pot from heat, drain the soy and set aside.
- Heat the oil in a large wok over medium heat.
- Add the rice.
- Fry it for 1-2 minutes until golden, then add the julienne cut onion.
- Saute for 3 minutes.
- Add the diced carrot and celery root.
- Add some water (about 1/4 cup).
- Stir fry for 5 minutes and cover with a lid for another 2 minutes.
- Add the diced yellow and red bell peppers, chopped dill, boiled soy chunks and all of the spices.
- Stir fry for 6-7 minutes.
- Remove from heat.
- Cover with a lid.
- Let it rest for 5 minutes.
