Eatwell Farm House KitchenServes 3 Adults and 2 Hungry Teenage Boys! 2 cups Brown Rice 16 cups Water Salt To cook rice, first rinse with cold water. Bring large pot of salted water to boil, then add rinsed rice. Cook for 30 minutes on medium heat, covered but not tightly so it doesn’t boil over. After 30 minutes drain and put back into the pot, cover and allow to steam 20 minutes longer. I found this method on line from Saveur magazine and it worked really well.
1 1/2 cups (200 gm) diced Carrots 2 Leeks, washed well and cut whites and tender green 1 bunch of Greens, I used Red Russian Kale, but you can use Spinach, Tatsoi or Cabbage Wash greens, chop fairly small 2 cups (200 gm) Broccoli/Romanesco, bottom of stems removed, stems and florets chopped small 3 cloves Garlic, minced 1 tsp fresh Ginger, minced 3 Eggs 4 TB Soy Sauce 4-5 TB Oil Using a wok or good fry pan, heat enough oil over high heat to cook eggs. Scramble eggs and cook quickly, remove from pan. Heat 2 TB oil add the carrots and cook just until they begin to soften, add the leeks. Adjust your heat if it is too hot or not enough; you want everything to cook quickly without burning. Toss and cook another 2 minutes, add the broccoli, toss and cook. Add the garlic and ginger and repeat. It should smell amazing now, throw in the greens and 2 TB Soy Sauce, cook until everything is done to your preference of doneness. Remove the veg from the pan. Heat the remaining oil. When it is hot add the cooked rice, toss around so it is all nice and loose, add all of the cooked egg, and veg one large spoonful at a time. Mix well in between each spoonful. Taste and add more soy sauce if desired.