Clean Eating Portobello Mushrooms and Broccoli Stir Fry
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 1/2 cups water
- pinch of salt
- 1 small onion finely chopped
- 1 cup brown rice uncooked (i used long grain)
- 1 cup walnuts coarsely chopped (i buy cheaper walnut pie
- 3 tbsp soy sauce divided (i used non-gmo liquid aminos)
- 1 1/2 tsp coconut oil divided*
- 2 large portobello mushrooms sliced
- 2 broccoli crowns (including stems) coarsely chopped
- 1 1/2 cups peas frozen or fresh
- 1 tsp sesame oil (optional)
- 4 green onion sprigs chopped
- Carbohydrate 150.866266666667 g
- Cholesterol 0 mg
- Fat 12.1451623793663 g
- Fiber 8.91538479340382 g
- Protein 18.2811965811966 g
- Saturated Fat 6.92705776584413 g
- Serving Size 1 1 recipe (721g)
- Sodium 186.993538473559 mg
- Sugar 141.950881873263 g
- Trans Fat 0.95992717867321 g
- Calories 779 calories
Add rice, water and salt to a small pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook rice al dente your proven method (I use 1:1.5 ratio instead of recommended 1:2).In the meanwhile, preheat non-stick wok on low-medium heat, add walnuts and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to a medium bowl and set aside.Return wok to low-medium heat, add 1/2 tsp coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.**Increase heat to high, add 1/2 tsp coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tbsp soy sauce and transfer to the same bowl.Add remaining 1/2 tsp coconut oil, broccoli and cook for a few minutes until softer but not overcooked. Transfer all ingredients from a bowl to the wok with broccoli; fluff rice with a fork and add to the wok; add peas, sesame oil, 2 tbsp soy sauce and green onions. Stir gently, remove from heat and serve hot.
