1 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. curry powder
1 c. Kashi or other mixed grain cereal
1/2 c. lentils
1 cinnamon stick
2 cans vegetable broth or equal amount of homemade stock
2 tbsp. vegetable oil
1 tbsp. minced ginger
2 cloves garlic, minced
4 c. fresh chopped broccoli
2 c. sliced carrots
2 tbsp. water
2 red bell peppers, cut in 1/4 inch strips
2 c. sliced mushrooms
1 c. sliced green onions
1 tbsp. plus 1 tsp. soy sauce
2 tbsp. oriental sesame oil

Grain: Heat oil. Add onion and garlic, saute until golden brown. Add curry. Add Haski, lentils and cinnamon stick. Stir for 2 minutes. Add broth and bring to boil. Cover and cook until grain is tender and liquid absorbed. Remove from heat.

Veggies: Place 1 tablespoon oil in wok. Add ginger and garlic, cook until golden (about 10 seconds). Add broccoli and carrots, stir fry for 1 minute. Add water. Add remaining oil and peppers, mushrooms, and onions. Heat through. Remove from heat. Add soy sauce. Toss.

Place grains on platter. Layer veggies on top.