SOUTHWESTERN STIR-FRY



1/4 cup olive oil

2 tablespoons chopped fresh garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 cup diced red/Bermuda onion

1 cup peeled, julienned carrots

1 cup julienned red, green, and yellow bellpeppers

1/2cup mushrooms (preferably shiitake or portabella), sliced

1 cup julienned zucchini squash

1 cup baby corn stalks

1/2 cup roma tomatoes, chopped

3 cups prepared brown rice

1/2 cup dry goat cheese

1/2 cup pine nuts

1/4 cup chopped fresh cilantro



In a wok or large saute pan heat the olive oil to medium-high heat and

saute

the garlic, salt, pepper, cumin, chili powder, and cayenne pepper

until the

garlic begins to brown.



Add the onion, carrots, and peppers, and saute for approximately 1 minute.



Add the mushrooms, stirring constantly, and saute for approximately 1

minute.



Add the zucchini and corn, stirring con­ stantly, and saute for

approximately 45 seconds.



Add the chopped tomatoes, and continue to toss carefully, so as to not

mash

the corn and tomatoes.



Serve over the brown rice. Sprinkle with goat cheese, pine nuts, and

chopped

cilantro.

Finish with a sprig of cilantro at the side of each dish.

SERVES 8