Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Peanut or other -sliced into thin rounds
-vegetable oil 2 Scallions
2 c Cold or room temp -white and green parts
-cooked wild rice or -sliced into 1/8" rounds
-combo cooked whole grains 1 tb Soy sauce
1 Unpeeled carrot 1 ts Roasted sesame seeds

1. Heat a wok or large cast-iron skillet over high heat until it
smokes, 2-3 minutes, Add 1 tbs peanut oil.

2. Immediately add the rice and stir-fry until all the grains are
coated with oil. To scorch the rice as it browns, repeatedly press it
with the back of a spatula and flip every minute or so for 4-5
minutes.

3. Remove the rice from the wok. Add the remaining tsp of oil, then
the carrot and scallions. Stir-fry for 1 minute. Return the rice to
the wok and add the soy sauce. stir-fry a few seconds, tossing the
rice with the soy sauce, until the soy sauce has evenly colored the
rice, about 1 minute. Empty the wok onto a serving platter and
sprinkle with roasted sesame seeds. SErve hot or at room temperature.

Note: Combine any number of cooked grains with cook white or brown
rice and add your choice of vegetables. A good combination is
one-third each wheat berries, short-grain brown rice, and short-grain
sweet brown rice. These three grains can be cooked together. Health
food stores carry 1-pound packages of mixed grains, any of which can
be used in this dish.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 182-183
Submitted By DIANE LAZARUS On 10-04-95

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