1 tsp grated fresh ginger
1 ea diced scallion (white bottoms and green tops separated)
1 tsp fresh minced garlic
1 tsp sliced almonds
1 cup cooked assorted grains
(Grains used were brown rice, wheat berries, Colusari, Wehani, and Himalayan Red Rice)
1 tsp Tamari soy sauce
1 Tbsp fresh cilantro chopped
1/4 tsp sesame oil
1 tsp Olive oil
Ground pepper to taste
Procedure:
1. Place a small amount of olive oil and sesame oil in sauté pan over medium/high heat.
2. Sauté ginger for a few seconds and then add whites of scallion and garlic for one minute more.
3. Add almonds and sauté a few seconds more.
4. Add precooked grains and sauté until heated through.
5. Add soy and toss.
6. Toss with cilantro, green onion tops, pepper as needed and serve
Recipe Type: Authentic1 ea diced scallion (white bottoms and green tops separated)
1 tsp fresh minced garlic
1 tsp sliced almonds
1 cup cooked assorted grains
(Grains used were brown rice, wheat berries, Colusari, Wehani, and Himalayan Red Rice)
1 tsp Tamari soy sauce
1 Tbsp fresh cilantro chopped
1/4 tsp sesame oil
1 tsp Olive oil
Ground pepper to taste
Procedure:
1. Place a small amount of olive oil and sesame oil in sauté pan over medium/high heat.
2. Sauté ginger for a few seconds and then add whites of scallion and garlic for one minute more.
3. Add almonds and sauté a few seconds more.
4. Add precooked grains and sauté until heated through.
5. Add soy and toss.
6. Toss with cilantro, green onion tops, pepper as needed and serve
Recipe Author: Chef Michael McGreal
Chef's Background: Department Chair of Culinary Arts at Joliet Junior College
Author of "Culinary Arts Principles and Applications" © 2012
Source: http://www.anfponline.org/Events/12Annual_Handouts/Recipes_Chef_Michael_McGreal.pdf