Mushroom and Broccoli Stir Fry

I really wasn't expecting this meal to be all that great.  It was just one of those "not a lot of thought" meals.  Um... it was absolutely delicious.  I can't wait to make this again!  Not a lot of ingredients, amazing flavor, a little kick.  It was glorious.  I think this may even be my new "go to" stir fry dish.   You can totally skip the mushrooms and make it with beef (grass fed steak) if you absolutely have to have meat in your diet, but the mushrooms are a perfect substitute! I don't really like cooking with broth very much either because of all the sodium, but just buy organic, sodium free vegetable broth and you add the flavor without the sodium.  Enjoy!

Mushroom and Broccoli Stir Fry
Serves: 6

Ingredients:

Olive oil

1 medium onion, chopped

5 cloves garlic, chopped and slightly minced

1 pkg. mushrooms, sliced

A generous splash of red wine (I used Pinot Noir)

A small splash of soy sauce

1-2 Tbs. garlic chili sauce

1 head of broccoli, chopped

1 red pepper, cubed

½ cup sliced almonds (you can roast them in honey for more sweet flavor, but I didn’t have honey so put them in raw)

2 cups of brown rice

2 cups vegetable broth

2 cups water

Directions:

Cook the onions and garlic in a bit of olive oil for a minute or two over medium high heat.  Add the sliced mushrooms and cook for another 1-2 minutes.  Add the splash of wine, soy sauce, and chili sauce and cook on high for about 5 minutes.  Add chopped broccoli and red pepper, turn to low and cover for about 5-10 minutes or until broccoli is cooked to your liking (I like mine crunchy). 

Meanwhile, pour the rice into a pot (or rice cooker) with the vegetable broth and water.  Cook until rice is done and liquid is absorbed.

Mix the rice and vegetable mixture together and top with chopped almonds.  Yummy!!!