This was a very unplanned successful recipe. If we can even call it a recipe. This was definitely one of those ‘throw all the leftover veggies in the fridge into a skillet’ kind of dish. Totally an accident, but such a tasty accident. It was so good that I just couldn’t not share it with all of my invisible internet friends. Or at least that’s what Kenny told me.
He’s so smart.
Like I said, I had a bunch of random leftover components just staring at me from the fridge, and they were threatening to go bad if I didn’t eat them. I gave in to their threats. We had just gotten home from church, and my stomach was screaming at me, so I definitely wanted something fast and simple. Enter, stir-fry.
A stir-fry is one of my favorite kinds of non-recipe recipes. There is just something about warm veggies and grains doused in (GF) soy sauce that is so darn comforting to me. For this I used bok choy, carrots, zucchini, roasted chickpeas and black rice.
And ooooooh my Heavens, I was pleasantly surprised. You get a bunch of different textures, which I love. Crunchy from the carrots and chickpeas, and soft and chewy from the rice. And you are also getting an insane amount of nutrition from all of the veg and black rice, which has even more good-for-you nutrients than brown or white rice. Throw a little soy sauce on there, and you’re good to go. Man, I’ve been on a real soy sauce kick lately.
I just love when dishes like this come together when you’re least expecting it.