Grain and Veggie Saute

This is simple dish that can be made a variety of ways with interchangeable ingredients.
I will demonstrate.

I made two versions - back to back - within two days. Both dishes are vegan. Both dishes include toasted pumpkin seeds, currents, asparagus, onion, mushrooms, olive oil and ghost pepper finishing salt, which is optional. However, by switching up the seasonings, type of mushrooms, greens and grain... the result was two completely different tasting meals. Both were nutritionally dense and super YUM.

Dish #1

What I had on hand:

2 cups cooked quinoa, cooled and fluffed
2 tb olive oil
large handful of shitake mushrooms, diced
1/4 large yellow onion, diced
10 asparagus stalks, diced
1/2 cup currents
1/2 cup toasted pumpkin seeds
2 tb garam masala
2 generous pinches of ghost pepper finishing salt (optional)

What I did:

Heat oil in skillet or wok pan, add onions and mushrooms and saute until soft. Add asparagus, stir, cover and steam for a few minutes, until asparagus is bright green. Add veggies to quinoa. Add currents, pumpkin seeds and garam masala. Mix well. Add ghost pepper salt and mix again. Serve chilled or at room temp.

The result was a protein rich, gluten free Indian influenced dish, which was perfect for the potluck I took it to.

Dish #2

What I had on hand:

1 1/4 cup cooked brown rice

2 tb olive oil

2 large handfuls of crimini mushrooms, diced

1/4 large yellow onion, diced

10 asparagus stalks, diced

1-2 leaves of green kale, torn into tiny pieces

1/4 of a small head of green cabbage, chopped

1/2 cup currents

1/2 cup toasted pumpkin seeds

1 tsp thyme

1 tb Greek seasoning or lemon pepper

2 generous pinches of ghost pepper finishing salt (optional)

Heat oil in skillet or wok pan, add onions and mushrooms and saute until soft. Add asparagus, kale and cabbage, and saute uncovered for 5 minutes, until asparagus is bright green. Add rice to veggies, mix and add seasoning. Turn off heat, add currents, pumpkin seeds and ghost pepper salt. Mix again. Serve chilled or at room temp.

The result was a dish dense in veggies, also gluten free, with a light hint of lemon. It served as tonight's meal, with plenty of leftovers for tomorrow. If you are interested in adding a lean animal protein, it would be excellent with diced chicken breast or poached salmon.

For more information on the nutritional benefits of asparagus, click on this link:

http://hubpages.com/hub/10-Super-Health-Benefits-of-Asparagus

For more information on the health benefits of shitake mushrooms, click on this link:

http://www.elements4health.com/shiitake-mushrooms.html

For more information on the latest news about the health benefits of crimini mushrooms, click on this link:

http://www.whfoods.com/genpage.php?tname=btnews&dbid=151

For more information on the benefits of using ghost pepper finishing salt, click on this link:

http://www.bhut-pepper.com/about.html