Veggie stir fry with wild rice

Veggie stir fry with wild rice

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Funny enough, I had too many vegetables sitting around and needed something to use them up all at once. We have decided to have a stir fry for dinner tonight!

Ingredients:
3 sticks celery
1 red bell pepper
1/2 onion
green onions
2 carrots
6 mushrooms
1/2 fennel
broccoli
cauliflower
bamboo
200g wild rice

Sauce:
1 tsp radish
2 tsp diced ginger
juice of 1/2 lemon
1 tsp roasted sesame oil
2 tbsp coconut oil
fresh parsley, marjoram
curry powder
salt
chilies (I always have chilies at home!)

Cut all veggies and put in a wok. For the fennel, broccoli and cauliflower, I had one step between: I steamed them. Cut them up, put in a sieve and set on a pot with boiling of water (very improvised, I know!). I didn’t want them too be too soft, I like my veggies with a bit of crunchiness.
Meanwhile, I also cooked the rice – I am lucky enough to have a rice cooker, makes life a lot easier and less messy.
Putting all in the pan together with the ingredients for the sauce, letting fry for around 6-7 minutes, taste and serve.

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