THE other night, I got home a bit later than I intended. I had yet to prepare lunch for work the next day and it was getting late. “It’s okay,” I thought to myself, life gets in the way of being organised sometimes and you have to be a bit creative with what you’ve got.
I must confess that I hadn’t found the time to do the weekly grocery shop yet and so I scrambled around to see if there was anything that I could make a meal out of. I had some leftover wild rice in the fridge, a tin of kidney beans and a few half-portions of veggies that needed using up. Perfect! With the aid of a couple of my trusty store cupboard staples, I managed to produce a quick and tasty lunch.
Cooking time: 10-15 minutes
Serves: 4 portions
1 Bowl of left over rice (or 1 pouch of microwavable rice)
1 Can of kidney beans
1 Onion, sliced
1/2 Red pepper, chopped
Handful of green beans, chopped
Handful of sugar snap peas
4 Mushrooms, sliced
2 Tomatoes, quartered
A few broccoli florets
1/2 A bag of spinach
3 Cloves of garlic, crushed (or 1 block of frozen garlic)
A pinch of dried chilli flakes
2 tsp Miso paste
2 tsp Tomato puree
Splash of soy sauce
- Start by heating a wok over a medium heat with a drizzle of oil. Once the oil is hot, add the onions, red pepper, green beans, broccoli and sugar snap peas. Stir fry for 2-3 minutes.
- When the other ingredients begin to soften, add the garlic, spinach, mushrooms and tomatoes. Stir until the spinach has wilted.
- Add the kidney beans, miso paste, chilli flakes, tomato puree and soy sauce to taste. Keep the mixture moving to coat all the ingredients in the sauce.
- The vegetables should now be cooked through and coated in a sticky miso glaze. Mix in the rice, add a splash of water (no more than 1/2 a tablespoon) and if the mixture seems dry, a touch more soy sauce.
- Finish with a grind of black pepper and a squeeze of lime if desired. Serve.
I portioned this up into boxes for work lunches but this would make a great addition to a buffet table, BBQ or served as part of a main meal alongside seared salmon or steak.
Don’t forget to hashtag #apinchofwild on Instagram with your foodie pictures!