1/4c long grain brown rice
1/4c black rice
1/4c brown lentils
1/4c yellow split peas
1 cube organic vegetable stock
In a saucepan, mix all the grains. Rinse in cold water and drain. Add the 3 cups of water and the stock cube and bring to the boil. Lower temperature and simmer, covered, for around 30 minutes. Stir occasionally. Take off the heat and leave to cool, covered.
Next make the stir-fry.
1 onion, sliced
2 tsp olive oil
5 cups chopped mixed vegetables
Couple of teaspoons of water
For the Sauce:
1/3 cup tamari (or coconut aminos)
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil (optional, omit for oil-free)
1 tsp blackstrap molasses
5-6 medium-large cloves garlic, minced (reduce for kiddo palates)
2 – 2½ tsp freshly grated ginger
1 tbsp arrowroot powder
Combine all the ingredients for the sauce in a small bowl. Put aside.
Heat olive oil over a medium heat in a pan and cook onions until translucent. Add the chopped vegetables and water. Toss and cover. Cook for around 5 - 10 minutes or until the vegetables are just cooked. Don't over cook. No one likes soggy vegetables. Add the sauce and toss the sauce through the vegetables. Let the sauce come up to a slow boil. Cook for another 2-5 minutes until the sauce has thickened slightly.
Serve with mixed grains.
Modified from: http://plantpoweredkitchen.com/broccoli-vegetable-teriyaki-stir-fry-cashews-vegan-gluten-free/