An easy stir fry like this with Spanish flavours can be on the table in 15 minutes using some leftover rice, cured Chorizo sausage (or any other desired variety including veggie options) and some chopped vegetables. For this dish I used a wild rice blend with some brown rice, it has a nutty flavour and firm texture that holds up well- making it a good option for batch cooking. Even for those more comfortable with white rice, a dish like this with lots of flavours and colours can distract from a transition to healthier, more wholesome varieties. White rice is great in that its nutrients are easy to absorb but, as with all refined grains, the good parts (the bran and germ) with the majority of the fiber and many of the vitamins and minerals have been removed. This means that our bodies digest and absorb it faster, causing an energy spike followed by a crash. When the fibrous parts are still present, like with brown rice, the whole meal is digested slower and offers more even, sustained energy.
Basically, white rice is a refined carbohydrate and brown rice is a complex carbohydrate. Complex carbs keep our digestive system in optimal condition, which means that we absorb the good stuff and detoxify and eliminate the bad stuff quickly and efficiently. Fiber can also contribute to stabilizing blood sugar and decreasing bad cholesterol, plus it increases our feelings of satiety after a meal.
I never thought I would see my father eating brown rice but he started having it in chicken teriyaki bowls at a restaurant our family frequents, then he started using a blend of half brown rice and half white rice at home, increasing the amounts of brown rice until eventually he developed a taste for it. I don’t believe in eating healthy food if it’s completely unappealing, but adding in more fiber filled options to the diet slowly and regularly can have an important impact. In time, even the pickiest of palates can evolve to enjoy more nutrient dense foods.
- 3 cups cooked wild rice blend
- 1 cured chorizo sausage, sliced thinly
- 1 bell pepper, chopped
- 1 cup corn kernels
- 1 pint cherry tomatoes, sliced
- 1 handful fresh cilantro, chopped finely
- 1 shallot, chopped finely
- 1 lime, juiced (around 3 tablespoons)
- Place a large wok on the stove over medium high heat. Once it warms up add in the chorizo and shallot and sauté for 5 minutes, until the sausage starts to get crisp and the shallot is golden brown. Drain and discard the excess oil then add in the pepper, tomato and corn. Reduce the heat to medium low and continue to stir occasionally for another 5 minutes. Remove from heat and stir in the lime juice and cilantro. Serve hot and store leftovers in the fridge in an airtight container for up to a couple days.
