Ingredients:

• 1 ½ cups uncooked Brown Rice
• 1 cup fresh Pineapple-cubed
• 1 cup Asparagus tips
• ½  a medium Vidalia Onion-sliced
• 2 cups Broccoli florets
• ½ cup of frozen Peas-thawed
• 2 buds of Bok Choy
• 1 cup Napa Cabbage-chopped
• ½ cup Carrot-cubed
• ½ cup raw unsalted Cashews
• 5-6 Fresh Basil Leaves-chopped
• 1 tablespoon fresh Ginger-Minced
• 1 tablespoon Olive Oil
• 3 tablespoons Sesame Oil
• 5 tablespoons low sodium Tamari
• 1 teaspoon Agave Nectar
• ½ teaspoon Crushed Red Pepper Flakes

Directions:

1. Fill a pot that has a tight fitting lid with rice and 3 cups of water. Bring to boil, cover and simmer over a low heat for 40-50 minutes.
2. In a large wok, heat olive oil. Sauté broccoli and carrots over medium-high heat for about 5 minutes until they begin to soften, stirring occasionally.
3. Add onion and bok choy and continue to sauté for another 5 minutes, stirring occasionally.
4. Add cabbage, peas, asparagus, ginger and 2 tablespoons of tamari and sauté on high heat for an additional 10 minutes, stirring occasionally.
5. Add pineapple and cashews and sauté for anther 3-5 minutes or until all veggies are heated through.
6. Lower heat and add cooked rice, basil, red pepper flakes, sesame oil, additional 3 tablespoons of tamari and agave. Toss to combine and allow flavors to marry over low heat for 1-2 minutes before serving.

Source: Eat.Drink.Better.

Image courtesy of Creative Commons.

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