It’s hard to go wrong when you cook with fruits, vegetables, whole grains and beans. You don’t need to worry about precise measurements, cooking times or ingredient preparation. The recipes give you general guidelines, but if you do things a little differently, chances are your dish will still be delicious!
1/2 cup bouillon
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1/2 pound mushrooms, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon tumeric
4 cups cooked barley or brown rice
1 12-ounce container firm tofu, cut into ½” chunks
1 tablespoon soy sauce, or to taste
1 tablespoon sesame seeds
chopped parsley for garnish
Bring the bouillon to a boil in a large frying pan or pot. Add the onion, peppers, mushrooms and gingerroot. Cook about 10 minutes, stirring frequently, until softened, adding a little more bouillon if needed. Add the cooked whole grains, tofu, soy sauce and sesame seeds and continue to stir, breaking up the tofu a little so it has the consistency of scrambled eggs. Serve garnished with chopped parsley if desired.
This article was originally published on DrMirkin.com
