When the first days of Christmas feasts are over, serve yourself this Christmas Stir Fry. A light rice recipe with roasted vegetables and holiday flavors from cranberries and nuts.
I used brussels sprouts, mushrooms, and onion as stir fry vegetables to create a combination that is filling you up with nutrients while keeping the holiday vibes alive.
OK, ok, this might be a little early. But still, even though I’m so much looking forward to the holidays, I know it will be really tough a couple of days in.
You stuff yourself with so much food just because it’s so good and it’s so great to have a good dinner in the company of your family and friends.
I don’t know how it is for you but come day 3 of the festivities, I tend to be in some sort of a food coma and start craving something lighter.
Anticipating that it will happen again this year I started thinking about what I could do to satisfy that craving. Because usually it hits me and I’m totally unprepared. Not this year!
That was when I had the idea about this Christmas Stir Fry recipe. While I was definitely aiming at something light I still wanted it to be in the spirit of the holidays.
The vegetables I chose were brussels sprouts, mushrooms, and onions. They get roasted in a sauce pan until they are tender and in case of the sprouts a bit browned. It’s truly simple and that’s what I love so much about this.
I also decided to add dried cranberries and some crushed walnuts to this Christmas Stir Fry. I think they add a very special and delicious flavor to the more savory roasted vegetables.
In the end you can serve the Christmas Stir Fry with rice as I do here. It’s done in very little time and really, really light, contains a load of healthy ingredients.
It’s totally awesome to help you recover from the feasts. And who says it can’t also be enjoyed the rest of the year? What do you guys think?Print
When the first days of Christmas feasts are over, serve yourself this Christmas Stir Fry. A light rice recipe with roasted vegetables and holiday flavors from cranberries and nuts. I used brussels sprouts, mushrooms, and onion as stir fry vegetables to create a combination that is filling you up with nutrients while keeping the holiday vibes alive.
- 16 oz (400 g) brussels sprouts
- 8 oz (250 g) mushrooms
- 1 small onion, diced
- 1 cup rice uncooked
- 1/4 cup (30 g) crushed walnuts
- 1/2 cup (60 g) dried cranberries
- salt pepper, to taste
- Cook the rice according to the manufacturer’s instructions.
- Wash the brussels sprouts and mushrooms. Peel the onion. Dice mushrooms and onion.
- Heat a tsp of oil in a frying pan and add the brussels sprouts. Roast them for about 5 minutes before you add the mushroom and onion. Season with salt and pepper to taste. Fry all the vegetables for another 10 to 15 minutes (depending on the size of the sprouts).
- Serve with the cooked rice, cranberries, and crushed walnuts (you can also add all to the pan).