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Chop-chop. But that's about it for cooking skills. Not only good, but really good for you. Take the time to make it one night and enjoy the leftovers.
One odd thing about this recipe is that it calls for low-sodium ingredients and then tells you to add salt. Go figure. It's got enough zip that you don't need to add any salt.
1 tablespoon vegetable oil
½ cup chopped onion
1 large garlic clove, minced
1 tablespoon curry powder
1 cup Kashi or other uncooked mixed-grain cereal
½ cup lentils
1 2-inch piece cinnamon stick
1 14-½ ounce cans low-salt chicken broth
Salt (or not)
2 tablespoons vegetable oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
4 cups brococoli florets (1 large bunch)
2 cups sliced carrots (about 3 medium)
2 tablespoons water
2 large red bell peppers, cut into ¼-inch thick strips
2 cups sliced mushrooms
1 cup sliced green onions (about 4)
1 tablespoon plus 1 teaspoon low-sodium soy sauce
2 teaspoons oriental sesame oil
Heat oil in heavy large saucepan over medium-low heat. Add onion and garlic and saute until onion is just golden brown, about 6 minutes. Add curry powder and saute until fragrant, about 1 minute. Mix in Kashi, lentils, and cinnamon stick. Sir until grains are lightly coated with oil, about 2 minutes. Add broth and bring to boil. Cover and cook until grains are tender and liquid is absorbed, about 35 minutes (or more, in our experience). Remove from heat. Season with salt (or not). Cover and keep warm.
Heat 1 tablespoon oil in wok or heavy large skillet over high heat. Add ginger and garlic and cook until just golden, sirring constantly, about 10 seconds. Add broccoli and carrots and stir-fry 1 minute. Reduce heat to medium. Add water, cover and cook until carrots are almost crisp-tender, about 3 minutes. Turn heat to high. Add remaining 1 tablespoon oil, red bell peppers, mushrooms and green onions. Stir-fry until vegetables are heated through, about 2 minutes. Remove from heat. Add soy sauce and sesame oil; toss thoroughly. Transfer grains to platter. Spoon vegetables over and serve.
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