INGREDIENTS:
4 tbs of Soy sauce
4 cups of cooked brown rice
1 Carrot (diced small)
1 Small onion (diced)
½ stalk Celery (chopped)
1 Corn on Cob (Kernels off cob)
½ block Tufu (diced small)
3 slices of Lotus Root (diced fine)
a bunch of parsley (minced)
3 Tbs of extra virgin olive oil
PREPARATION:
In a skillet with a thick bottom heat the olive oil, onions and sauté until golden then add other vegetables. Sauté stirring well and cover for 3 min. Add cubed tufu. Stir again and cover another 3-4 min. Add rice, stir well to incorporate with vegetables. Add soy sauce and cook covered for 10 min on a low flame.