Kris Carr describes this in her book as "fast food for the conscience eater" and that's exactly what it is. The preparation involved is just good old veggie chopping which is so fun and soothing.
Makes a LARGE wok-full (enough for lots of lunches to take to work)
2 cups brown rice
1 Vegetable stock-cube
1 Broccoli chopped up
2 diced carrots
1 can organic chick-peas
1 red onion
1 celery stalk, chopped
1/4 up Almonds
Sea Salt and Pepper
Avocado for serving
Side salad for serving
Cook the brown rice (if 2 cups, use 4 cups of water) and add the stock cube. Bring to boil, then just leave to simmer until cooked. Usually takes around 20 minutes. But I like my rice a little chewy.
Chop up and prepare all of your vegetables.
Put your broccoli and almonds into a wok to just A LITTLE of heat through, so it's not too raw, but of course we know that the less cooked something is, the better. The objective isn't too COOK the broccoli, just to make it a little more palatable raw. When there's a little heat, add EVERYTHING. The rice, all the prepared veggies and toss it together. Drizzle on the olive oil, the rosemary, salt and pepper and season to taste. It'll be delicious no matter what!
I served this (as you can see) with a delicious raw salad and tahini.