By Admin, BuyLocalBG.com, BuyLocalBg@gmail.com/
Tuesday, May 16th, 2015 1:00 PM CST
Delicious recipes from Community Farmers Market customer Meg’s Kitchen! From Meg’s Kitchen, Fan her page:
We went to the Community Farmers Market Bowling Green yesterday. I found some more Rainbow Chard! I love green veggies! And I found some very nice cauliflower from the Coleman Bros. Farm Market booth and at their market last week! I have several head of cauliflower now, so I thought it would be an excellent substitute for broccoli in a stir fry!
Today for lunch I am making a simple vegetable stir fry. I am using both chard and cauliflower in this recipe! I used white rice because I had some on hand. I usually use brown rice and it works very well.
Rainbow Chard and Cauliflower Stir Fry
- 2 bunches of Rainbow Chard, washed, stems diced and leaves chopped
- 1 small head of Cauliflower, washed and cut into bite sized florets
- 1 cup of organic baby carrots? Washed and sliced
- 2 cups of water
- 1 cup dried rice
- Salt and pepper
- 1/4 cup organic virgin coconut oil
In a small pot, combine water, rice, salt, pepper, and 1 tsp of coconut oil. Bring to a boil and cook for a few mins. Cover and reduce heat to a simmer. Cook until liquid is gone and rice is tender. Remove pot from heat and set aside. Heat remaining coconut oil in a wok. Once oil has melted and heated, add carrot. Stir and cook for about 5 mins. Add the cauliflower and chard stems. Stir and cook for another 5 mins. Add chopped chard leaves. Stir and cook until the chard has started to wilt. Add the rice. Mix to combine everything well and continue to cook until everything is heated through.
