1very finely diced celery stalk (about 1/3 cup / 45g)
1cupvery finely sliced and chopped red cabbage(100g)
½red bell pepper, very finely diced(about 1/2 cup / 65g)
Pinch of salt
1cupfrozen, shelled edamame beans (180g)
1cupfrozen corn(140g)
2cupsBlack Rice and Lentils(350g)
2tablespoonsplus 1 teaspoon soy sauce
2tablespoonsplus 1 teaspoon coconut aminos
Diced avocado
Instructions
Note that you will need to have cooked Black Rice and Lentils before you whip this recipe together. See notes below for the link to the recipe.
Heat a large skillet over medium heat for about two minutes, then add the onion and cook for 5 minutes, adding a tablespoon of water when it starts to stick.
Add the garlic, celery, cabbage, bell pepper, and a pinch of salt and stir. Place a lid on the skillet and cook for 3 - 4 minutes, stirring a couple times during this process.
Take the lid off and add the edamame, corn, cooked Black Rice and Lentils, soy sauce and coconut aminos and cook for 3 - 5 minutes, until everything is cooked and heated through.