Stir-fried brown rice with vegetables

This dish is an example of functional cuisine: it combines the fiber and minerals of brown rice with the vitamins of fresh seasonal vegetables. Stir-frying at high heat lightly caramelizes the vegetables, creating a contrast in texture with the firm grain of the rice. The use of Bonsalt is essential here to provide that "salty" touch the stir-fry needs without compromising blood pressure, while Cream of Tartar keeps the rice fluffy and vibrant in color.

• Estimated time: 20 minutes (with the rice already cooked).

• Difficulty: ⭐ (Easy).

• Servings: 4 servings.

• Number of people and extra info: Ideal as a light main dish for 4 people. An excellent source of prebiotic fiber and antioxidants.

Ingredients

• 400 g of brown rice (previously cooked to the right point, according to).

• 1 zucchini, 1 red bell pepper, and 100 g of broccoli (cut into small florets).

• 2 carrots cut into sticks.

• 2 cloves of garlic and 1 small piece of fresh ginger.

• 1 pinch of Bonsalt low in Sodium from Castelló.

• 0.5 g of Cream of Tartar from Castelló (to keep the vegetables crisp).

• 30 ml of Extra Virgin Olive Oil (EVOO).

• A few sesame seeds for garnish.

Nutritional Analysis and Technical Sheet

Analysis per individual serving based on the quality standards of our ingredients.

Detailed Description (Procedure)

1. Wok/Pan Preparation: Heat a wide skillet or wok over high heat. It is important that the pan is very hot before adding the oil to achieve the "stir-fry" effect and not a boil.

2. Flavoring: Add the EVOO and then the chopped garlic and ginger. Stir-fry for just 30 seconds to avoid burning them.

3. Vegetable Stir-Fry: Add the carrot and bell pepper first (the firmer vegetables). After one minute, add the broccoli and zucchini.

4. Technical Addition: Sprinkle the Cream of Tartar over the vegetables. This ingredient helps the vegetable cell walls stay firm yet cooked, preserving a bright green and orange color worthy of fine dining.

5. Adding the Grain: Add the cooked brown rice. Stir vigorously so the grains separate and absorb the flavored oil.

6. Flavor Finish: Add the pinch of Bonsalt . Since this is a quick stir-fry, Bonsalt dissolves instantly, enhancing the natural sweetness of the carrot and the spicy touch of the ginger.

7. Finishing Touch: Serve immediately and garnish with the sesame seeds for a crunchy touch.

Chef's Secrets

• Cold Rice Is Better: For the stir-fry to turn out perfect and the grains to stay separate, use brown rice that has been in the fridge for a few hours. The cold removes surface moisture and keeps it from clumping in the wok.

• Umami Boost: The Bonsalt acts here as a flavor carrier, so you won't miss heavy or salty sauces like soy sauce.