1 Tablespoon olive oil
3 green onions, halved lengthwise and sliced finely
3-4 carrots, shredded
3 yellow squash, shredded
1 Tablespoon grated fresh ginger
1/8 teaspoon ground cloves (optional)
2 cups cooked whole grains
1 lemon, zested and juiced
salt to taste
Heat oil in a heavy skillet. Add green onions, carrots, squash and ginger to pan and sauté,
stirring occasionally, until veggies are tender.
Remove from heat and mix in ground cloves, cooked grains and lemon zest and juice.
Taste and add salt as desired.
Serve warm or at room temperature. Cover and refrigerate leftovers.
* Inspired by Barbara Kingsolver's Zucchini Orzo recipe-the veggies melt into the grains.