1 Tablespoon toasted sesame oil
4 to 5 green onions, cut into 1-inch pieces
2 to 3 carrots, sliced
2 cups sliced green cabbage
3 cups cooked brown rice
Freshly ground black pepper
Heat the sesame oil in an 11- or 12-inch cast-iron skillet over medium heat. Add the green onions, carrots, and cabbage and sauté 5 to 10 minutes, or until they reach the desired tenderness.
Add the cooked brown rice and stir-fry it with the vegetables for another minute or two, adding more oil if necessary so that the rice doesn’t stick to the skillet. Season to taste with sea salt and pepper. Serve immediately.
Yield: 2 to 4 servings
Variation: Use leftover quinoa or millet in place of the rice.
Tip: Instead of black pepper, I like to use a spice called Pippali, which is a close relative of black pepper. It stimulates the metabolism and digestion, as well as promotes healthy blood circulation. It has a warming, mildly spicy flavor. In fact, you can use it anywhere black pepper is called for in a recipe; however, this recipe seems to benefit most from the addition of Pippali.
The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, page 144