Ingredients:

2 cups wild rice

4 cups filtered water

2 carrots, grated

1 zucchini (courgette), grated

1 orange capsicum (pepper), thinly diced

1 celery stalk, diced thinly

400gr cooked red kidney beans

1 inch piece ginger, diced

Extra virgin olive oil

Tamari or soy sauce to taste

 

Method:

Boil water and add wild rice

Cook until tender, set aside

In a heated wok, sauté 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

 

Serves 6-8 people

Recipe and Photo © Leigh-Chantelle 2007