Vegetarian Rice Casserole
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Shredded cabbage||1 Cup (16 tbs)|
|Snow peas||1 Cup (16 tbs)|
|Shredded spinach leaves||1 Cup (16 tbs)|
|Shredded romaine lettuce/Escarole||1 Cup (16 tbs)|
|Bean sprouts||1 1⁄2 Cup (24 tbs)|
|Sesame seeds||2 Tablespoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Tamari/Soy sauce||To Taste|
|Cooked brown rice||4 Cup (64 tbs)|
1. Heat the oil in a large heavy skillet and saute the onion and carrot until the onion is tender. Add Chinese cabbage, snow peas, spinach, and romaine lettuce. Cover the pan and cook, without added liquid, until wilted.
2. Add the bean sprouts, sesame seeds, walnuts, salt to taste, and tamari. Cover and steam for 3 minutes. Mix in the rice and reheat.
3. Make a well in the center of the vegetable mixture and add the eggs. Cook, stirring, until the eggs are cooked. Check the seasonings. Transfer to a casserole and keep warm for serving.