- 2 tablespoons olive oil or sesame oil
- 2 cups cooked brown rice or quinoa
- 1⁄4 cup soy sauce
- 1⁄4 cup mirin
- 2 tablespoons sherry vinegar or rice vinegar
- 2 to 4 tablespoons minced fresh ginger
- 2 to 4 tablespoons honey
- 2 scallions, thinly sliced, white and green parts separated
- 1⁄2 cup thinly sliced celery (prepped Saturday)
- 2 tablespoons sesame seeds
- About 5 cups leftover veggies (beets, broccoli, cauliflower, leeks, parsnips, potatoes, radishes, rutabagas, sweet potatoes, turnips)
- In a large skillet, heat oil over medium-high heat until shimmery. Add leftover rice or quinoa, and stir to heat through. Remove from pan and set aside.
- Add soy sauce, mirin, vinegar, ginger, honey and white parts of scallions to hot pan. Cook, stirring, for several minutes until liquid is syrupy and reduced. Stir in celery and sesame seeds.
- Add roasted vegetables, shrimp or tofu, and nuts (if using), toss to coat with sauce, and cook 2 minutes. Serve over rice or quinoa; garnish with green parts of scallions. Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.
This recipe comes together in no time because the vegetables and brown rice have been precooked.
Planning Note: For a heartier meal, add a pound of raw shrimp or cubed tofu and 1⁄2 cup cashews or peanuts with vegetables.