Presence Saints Mary and Elizabeth Medical Center

Norma-Rixter.jpg

Chef Norma Rixter

Ingredients

  • 1 tablespoon coconut oil
  • 8 ounces broccoli, cut into florets
  • ½ teaspoon garlic salt
  • ¼ teaspoon red cayenne pepper
  • 1 small red cabbage, shredded 
  • 2 cups of mixed wild rice, prepared according to package directions

 

Cooking Instructions:

Heat the coconut oil in a large skillet or wok.

Add the broccoli and stir fry for 2-3 minutes on medium heat.

Sprinkle with garlic salt and cayenne pepper and continue to stir for 1-2 minutes.        

In a large bowl, toss the cooked wild rice and cooked broccoli until mixed.

To serve, spoon the broccoli and rice on to a plate and top with a small amount of shredded uncooked red cabbage as a garnish and for added nutrients.

 

This recipe is gluten free

 

Find a Doctor







People shopping at a farmers market.

A chalkboard sign for veggies in front of crates of celery and beets.

People shopping at a farmers market.

Zucchini, tomatillos and beets being placed on a table.