written byGeorgiaHarding ,September 28, 2021
Image: Georgia Harding
This is a really delicious change from traditional Asian-flavoured stir-fries and I think you’re going to love it.
Serves: 4
GF, V
Ingredients
Method
- 300g uncooked rice
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp dried tarragon
- 3 cloves garlic, sliced
- 3 carrots, peeled & sliced
- ½ head broccoli, florets sliced
- ½ head cauliflower, florets sliced
- 1 red capsicums, large, sliced
- 100g snow peas, cut into thirds
- 120mL chicken stock, bone broth or vegetable broth for vegetarian option
- Rinse and cook the rice according to the packet instructions.
- Meanwhile, heat the olive oil in a wok over high heat and add the onion. Fry until it’s soft and translucent, stirring regularly.
- In a small bowl, combine all the dried herbs.
- Add the herbs, garlic and vegetables to the wok with the broth. Stir to cook the vegetables quickly.
- Serve the vegetable stir-fry with rice and enjoy!
Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished. Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make. |
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