(serves 2)

Ingredients:

1 c. long grain brown rice or germinated brown rice, rinsed

2 c. water

2-3 Tbsp. olive oil

2 chicken breasts, sliced into 1 inch pieces (optional)

½ cup green shallots, chopped ½ cup roasted almonds, chopped

½ cup carrots, chopped 1 Tbsp. fresh ginger, chopped fine

1 ½ c. broccoli, chopped (including sliced stems)

1 c. spinach, chopped (including sliced stems)

Salt

Pepper

Cooking Instructions:

For rice: Start cooking rice about 30 minutes before starting stir fry. Rinse rice and place in pot along with 2 cups water. Heat on medium to high heat until water begins to boil. Reduce heat and cook until water is completely absorbed by rice. Test the rice along the way to see if it’s reached the right consistency. You may need to add more water during the cooking process, depending on the type of rice used. If rice is still crunchy, you need more water.

For stir fry: Heat wok on medium to high heat. Hot skillets work best for stir fry. Add olive oil and chicken. Salt and pepper chicken. Stir chicken until it’s mostly cooked through. A little pink in the middle is fine, since it will cook fully by the end of the stir fry. Add shallots, almonds and ginger. Stir for 1-2 minutes, then add carrots and broccoli. Cook until vegetables become tender, but still have a crunch to them. Taste vegetables – you may wish to add more salt or pepper depending on your taste preference. Add spinach 2-3 minutes before stir fry is done. Serve over rice.