Sweet Baby Pepper Stir-fry with Long-grain amp Wild Rice Recipe

How to make it

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• I never use instant rice; I pre-cook a variety of rice and have it on hand in the freezer. Left-over rice always tastes better and the grains never stick. I simply thaw and toss in a frypan for almost-instant rice.
• Serves 2:
• 1 1/2 cups of organic pre-cooked long grain brown rice
• 1 1/2 cups of pre-cooked organic wild rice
• 1 TBS organic olive oil
• 1 tsp Celtic salt
• 1 TBS organic Tamari
• Fry rice in oil until hot, toss in tamari and salt.
• Stir-fry
• 1 package of organic mixed baby peppers or 4 peppers sliced largely (red, yellow, orange, green)
• 3/4 cup organic chunked fresh pineapple
• 4 large organic spring onions chopped in 1” pieces
• 1 cup organic broccoli floret’s
• 1 Grass-fed chicken breast cut into strips (optional - or tofu)
• 1/4 cup organic hazelnuts
• 2 TBS organic olive oil
• 1 tsp Celtic salt
• 1 crushed dry organic chili (optional)
• 1 TBS Raw honey
• 1 TBS organic cornstarch mixed into 1/2 C water (Shake well in a jar)
• Put oil in pan, when hot, fry chicken strips or tofu until cooked, add nuts, cook for 30 seconds. Toss in all other veggies, salt and honey and cook until tender but crisp. Just before removing from heat, swiftly add the cornstarch mixture, stir for 10 seconds and serve immediately on warm rice.