John Myers
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Wok – Vegetables on Brown Rice with Turmeric
The perfect wok – vegetables on brown rice with turmeric recipe with a picture and simple step-by-step instructions.
- 2 handful Sugar snap
- 250 g Sprouts
- 1 medium sized Carrot
- 1 medium sized Orange bell pepper
- 1 medium sized Fresh onion
- 1 medium sized Coconut fat “mild”
- 2 cups Homemade vegetable broth
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- 2 cups Natural wild rice
- 4 cups Homemade vegetable broth
- 1 tsp Turmeric
- Peel and roughly chop the onion. Peel the carrots if necessary, otherwise cut into strips and wash, core and also cut the peppers into strips. Wash the sprouts and dry them again. Wash and dry the sugar snap peas.
- Heat the coconut oil and leave the onion in it, then gradually add the vegetables, first the carrot strips, and finally the sprouts and snow peas in the wok.
- Swirl a few times and add the vegetable stock, if necessary. I didn’t need to add a little pepper to taste, as my vegetable broth is quite strong.
Cook the rice first, then heat the wok …
- Cook the rice in the vegetable stock, let it swell and stir in a bowl with the turmeric and let it steep.
Serving
- Put everything on the preheated plate … and enjoy … bon appetite
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