Vegetable Fried Rice, Grains and Lentils

I was in my local Whole Foods and they were sampling a new product called SooFoo. Funky name, but it was delicious so I grabbed a bag. It is a mix of brown rice, brown lentils, wheat berries, oats, barley, black lentils, rye berries, green lentils and buckwheat--tons of protein and fiber. So I did one of my "clean out the fridge" meals and made a vegetable fried rice with this SooFoo stuff. It was really healthy, hearty and yummy! Use whatever veggies you have on hand, but here's what I liked:

2 cups uncooked SooFoo (or just brown rice)

2 Tbsps EVOO

1 package firm tofu, sliced into 1/2-1" pieces

1/2 chopped red onion

1 clove garlic, minced

1 bunch asparagus, snapped at base and sliced into 1" pieces

2 bunches baby bok choy

1 package white mushrooms, sliced

1 teaspoon red chili flakes

soy sauce to taste

3 eggs, beaten (optional)

Steam SooFoo or rice according to package instructions. Heat EVOO in large skillet or wok over medium-high heat. Add the onion and garlic and saute for a minute or two until soft. Add the asparagus and bok choy and cook another couple minutes. Mushrooms go next for a couple more. If you're doing the eggs, add them in now and stir until cooked. Stir in the SooFoo and tofu and cook until heated. Toss in the chili flakes and stir in soy sauce to taste.

Serves 4