Vegetable Stirfry with Ginger Honey Dressing

The key here is to steam the vegetables instead of cooking them oil.  You can also add a can of white navy beans to the rice for some added protein.

Vegetables

• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• 2 medium carrots peeled and sliced
• 1 small onion sliced
• 1 red bell pepper sliced
• 3 cups of bok choy sliced (about 1 medium head)
• 1 cup of chopped pineapple fresh or frozen (thawed)
• 2 tablespoons of water

Rice

• 1 ½ cups of wild blend rice
• 3 cups of filtered water

Sauce

• 3 tablespoons of reduced sodium Tamari (soy sauce)
• 2 tablespoons of rice vinegar
• 1 tsp of sesame oil
• 1 tsp of honey
• ½ tsp of grated fresh ginger
• 1 clove of garlic minced
• 1 tablespoon arrowroot powder (can subsitute cornstarch but I don't like to use corn products)
• 2 tablespoons of sesame seeds

Cook the rice for about 35-35 minutes.  Combine all sauce ingredients except for sesame seeds in a small saucepan and heat until it begins to thicken.  Remove from heat and add sesame seeds. Place vegetables (except for bok choy and pineapple)  in large stir fry pan or a wok.  Instead of using oil slightly steam the vegetables (may need to add a touch of water to prevent scorching) for 5 minutes.  Add the bok choy and steam for another 3-5 minutes.  Place a cup of the cooked rice in the center of the plate and top with a generous portion of vegetables.  Top it off with the sauce and serve.