Recipe and words extracted from Motherfood: The Science, Art and Practice of Nourishing Maternal Foodways by Vanessa A. Clarkson
Stir-fries are my go-to for weeknight cooking. They are fast, flavourful and filling. This one is a favourite and simple to put together. I confess that if I’m tired I won’t bother shelling fresh peas here. Rather, I’ll toss them straight into the pan as they come – the pods will blister, and the steam will cook the peas inside out.
45 minutes
Serves 4
Gluten free
Ingredients
300 g (1-½ cups) long-grain brown rice, preferably soaked overnight
toasted sesame oil
extra-virgin olive oil 1 brown onion, diced
a knob of ginger, minced
80 g (½ cup) cashews, raw and unsalted
1 head of broccoli
a handful of freshly podded garden peas or 75 g (½ cup) frozen peas
80 g (½ cup) sultanas
1 tablespoon maple syrup or local honey
1 tablespoon tamari or soy sauce
1 unwaxed lemon, zested and then quartered ground black pepper
Method
Dry toast the brown rice in a saucepan for a few minutes, stirring well to prevent sticking. Add 625 ml (2½ cups) of just-boiled water, bring to a boil, then reduce to a simmer and cover and cook the rice until the water is absorbed, about 20 minutes. Turn off the heat and keep covered until ready to use.
Meanwhile, warm a generous splash of both oils in a large saucepan or wok over a medium heat. Add the onion, ginger and cashews, and sauté for a few minutes to soften the onion and toast the cashews a little.
Prepare the broccoli by chopping off the florets and dicing the stalk. Add to the pan with the onion along with the peas. Continue to sauté, stirring regularly to prevent sticking, but this time cover with a lid. Add more oil, if needed. Cook until the broccoli has blackened in places and the onion is brown, about 10 minutes.
Add the rice, sultanas, maple syrup (or honey), tamari (or soy), lemon zest and season well with black pepper. Cook uncovered over a low-medium heat, until the flavours are well combined, and the sultanas are warm and sticky, about 10 minutes.
Serve with wedges of lemon.
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More recipes by Vanessa A. Clarkson:
Pumpkin Farrotto with Crispy Shredded Kale and Sage
Roast Potatoes, Cherry Tomatoes and Sprouting Broccoli with Caper Pesto
