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Mixed Rice and Vegetable

Category (Vegan): Grains, Tofu, Veggies

Mixed Rice and Vegetable


1 cup wild rice
1 cup long grain brown rice
4 cup filtered water
2 garlic cloves, crushed
1 zucchini (courgette), diced
1/2 eggplant (aubergine), thinly sliced
2 bunch Chinese greens (eg Chinese broccoli or bok choy)
1 cup olives, diced and pitted if needed
1 cup sun dried tomatoes
1 cup slivered almonds
375 gram silken tofu


Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes).

Cook 1 cup brown rice and 2 cups water in saucepan until tender.

Combine both rice mixtures together and set aside.

Saute garlic in wok.

Add eggplant and zucchini, stir-fry until cooked.

Add Chinese greens, cook until soft.

Add sun dried tomatoes, olives, tofu and almonds, mix well.

Combine with rice mixture.

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