Portabella, Leek & Basmati Brown Rice Stir FryBy
K. Sahure
I wish to share a personal creation of mine which has become a favorite veggie recipe over the years, especially if you like the aroma and taste of fresh Leek, Portabella Mushroom, Ginger, and Garlic. Using a well-seasoned Wok (12 to 14 inches in diameter) is best for this tasty production but feel free to use to use a nonstick Calphalon Wok if you are new to Wok Cooking. Also note that your Wok has many uses, such as a deep-fry pan, steamer, fry pan, sauté pan, blanching and a boiling pan.
The following ingredients should be fresh and organic:
Portabella mushroom 2 whole, 5-7 inch in diameter
Leek ½ cup (chopped)
Basmati rice 1 cup
Ginger ¼ - ½ tsp (minced)
Garlic 1-2 cloves (chopped, minced, or pressed)
Coarse Black Pepper Grind the peppercorns and season to taste
Olive or Safflower Oil 2-3 tbsp
Preparation:
Pick and wash the basmati rice in plenty of cool running water and then soak in water for half an hour, rinse, and then steam the rice until it is thoroughly cooked. I use a rice cooker/steamer…perfect rice every time, LOL! Note that brown rice takes about 10-20 minutes longer than white rice to cook thoroughly depending upon the method of cooking used.
In the meantime, wash the leek, garlic, and ginger; dry them then chop in a manner you like.
About 10 minutes before the rice has finished steaming, heat your Wok on medium-high until it is hot, add the olive oil and veggies, and stir fry. Be careful not to caramelize the veggies by overcooking them. By this time, the rice should be done and ready to serve. If I have the rice already made and it has been sitting in the refrigerator, then I will stir fry rice and veggies together in my Wok.
This will make 2-3 servings and please feel free to experiment.
The following ingredients should be fresh and organic:
Portabella mushroom 2 whole, 5-7 inch in diameter
Leek ½ cup (chopped)
Basmati rice 1 cup
Ginger ¼ - ½ tsp (minced)
Garlic 1-2 cloves (chopped, minced, or pressed)
Coarse Black Pepper Grind the peppercorns and season to taste
Olive or Safflower Oil 2-3 tbsp
Preparation:
Pick and wash the basmati rice in plenty of cool running water and then soak in water for half an hour, rinse, and then steam the rice until it is thoroughly cooked. I use a rice cooker/steamer…perfect rice every time, LOL! Note that brown rice takes about 10-20 minutes longer than white rice to cook thoroughly depending upon the method of cooking used.
In the meantime, wash the leek, garlic, and ginger; dry them then chop in a manner you like.
About 10 minutes before the rice has finished steaming, heat your Wok on medium-high until it is hot, add the olive oil and veggies, and stir fry. Be careful not to caramelize the veggies by overcooking them. By this time, the rice should be done and ready to serve. If I have the rice already made and it has been sitting in the refrigerator, then I will stir fry rice and veggies together in my Wok.
This will make 2-3 servings and please feel free to experiment.
Enjoy!
