The craziness of September comes in like a cold gust of air that reminds us that summer is winding down. Busy weeknights with dropping kids off to practice or going to the field to watch a game can make it hard to find time to cook a healthy dinner. We are all looking for those quick and easy delicious recipes that are also nutritious and filling. Our friends at Blake Hill Preserves have come up with the perfect weeknight meal of Caramelized Onion Veggie Stir Fry.
This recipe has become a new favorite for Meatless Mondays. It is a great way to use a variety of those veggies from the farmers’ market or even your own garden. This recipe is sure to become part of your routine.
Ingredients:
- 2 cups of Basmati or Jasmine Rice
- 2 large carrots cut julienne or into slices
- 1/2 lb. green beans
- 2 bell peppers, diced. Red, yellow or orange.
- 1/2 lb. sliced mushrooms
- 1 broccoli head broken into florets
- 1 bunch baby bok choy, chopped
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- Olive Oil
- Blake Hill's Caramelized Onion Savory Jam
Instructions:
- In a medium saucepan, add 2 Tbsp of canola oil and warm over medium heat.
- Add the rice and stir to make sure all grains are coated with olive oil.
- Add 2 cups of boiling water, reduce to a low heat, and cover the saucepan with a lid for about 18-20 minutes until the water is absorbed (do not open the lid as rice is cooked in the steam).
- In a large skillet or wok, heat 2 Tbsp of olive oil, add minced garlic and cook for 2 minutes, stirring regularly.
- Add vegetables (except bok choy) to skillet, stirring occasionally to ensure all ingredients coated in oil and cook evenly. Add salt and pepper to taste followed by ground ginger.
- Cook until all water that accumulates in the skillet evaporates and vegetables are soft, then add chopped bok choy and stir.
- Add ½ jar Blake Hill’s Caramelized Onion Savory Jam and toss with the vegetables.
- Serve tossed vegetables over rice and Enjoy!Recipe courtesy of Blake Hill Preserves.
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