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I cook a lot of things like this, but the effect of this one was something like French peasant food, or perhaps far more risotto than stir-fry. Comforting.
A different take on rice and vegetables.
Put two cups of brown basmati rice in pressure cooker to cook (12 minutes high pressure)
Chop half a head of garlic
one medium carrot
two stalks of celery
sautee in olive oil in wok (or large skillet, or whatever) with a pinch of fennel and a few pinches of fenugreek
add half a pound of lion's head mushrooms (or whatever mushrooms you like, or no mushrooms at all) and some cooked chick peas (two cups?) sautee a bit more
Add a quart or so of green beans, washed and snapped into bite sized pieces, and then three chopped medium summer squash. Add a bit of white wine, cover, and steam.
When vegetables are just tender, uncover, fold in rice and add remainder of glass of white wine. Add a bit of marjoram, and salt to taste.
A different take on rice and vegetables.
Put two cups of brown basmati rice in pressure cooker to cook (12 minutes high pressure)
Chop half a head of garlic
one medium carrot
two stalks of celery
sautee in olive oil in wok (or large skillet, or whatever) with a pinch of fennel and a few pinches of fenugreek
add half a pound of lion's head mushrooms (or whatever mushrooms you like, or no mushrooms at all) and some cooked chick peas (two cups?) sautee a bit more
Add a quart or so of green beans, washed and snapped into bite sized pieces, and then three chopped medium summer squash. Add a bit of white wine, cover, and steam.
When vegetables are just tender, uncover, fold in rice and add remainder of glass of white wine. Add a bit of marjoram, and salt to taste.