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“FRIED” RICE w/ Seasonal Root Vegetables Substitute any 2-3 vegetables based on seasonal availability. Fall/Winter suggestions: various winter squash, root vegetables, cabbage, onions, etc. Adding additional grated ginger and garlic to the sauce mixture adds more spice. 3 cups water 1.5 cups brown rice 1/4 teaspoon sea salt 2 carrots 2 parsnips 2 turnips 1 onion 3 cloves garlic 1” fresh ginger root 2 tablespoons extra virgin olive oil 2 tablespoons low sodium traditional tamari or nama shoyu (soy sauce) 1 tablespoon toasted sesame oil - optional 2 tablespoons raw sesame seeds, toasted - optional 1. In a 2-3 quart pot, bring the water to a boil. Add the rice and sea salt. Cover, and simmer, until all water is absorbed, 15-20 minutes. When done, transfer to a mixing bowl. 2. While rice is cooking: cut the onion, carrots, parsnips, turnips in small dice pieces. Mince the garlic cloves and fresh ginger. 3. In a skillet, heat the olive oil. Add the onions, garlic, and ginger. Stir to combine. 4. Add the cut vegetables. Mix to combine, sprinkle a bit of sea salt over, and cover. 5. Cook until soft and tender, 10-15 minutes. 6. Transfer the vegetables to the bowl with the rice. 7. In a small mixing bowl, whisk together tamari and toasted sesame oil. Add to rice/vegetables and mix to combine. 8. Garnish with toasted sesame seeds

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