Ingredients2 cup wild rice
4 cup filtered water
2 carrot stalk, grated
1 zucchini, grated
1 orange, yellow, or red capsicum (bell pepper), thinly diced
1 celery stalk, diced thinly
400 gram cooked red kidney beans
1 inch piece ginger, diced
InstructionsBoil water and add wild rice. Cook until tender, set aside.
In a heated wok, saute ginger in oil. Add all vegetables and stir-fry until cooked.
Combine with red kidney beans and cooked wild rice. Mix through well. Add tamari to taste.
Serve as a main meal or as an accompaniment.
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