Brown Rice And Vegetable Recipe
Ingredients
| Water | 1 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Brown rice | 1/2 Cup (16 tbs) | |
| Pea | 1 Cup (16 tbs), frozen | |
| Cooking oil | 1 Tablespoon | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| 4 green onions, bias sliced into 1-inch lengths | ||
| 1 small green pepper, cut into bite-size pieces | ||
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Soy sauce | 1 Tablespoon | |
Directions
In 1-quart saucepan bring water and salt to boiling.
Stir in uncooked brown rice.
Cover and simmer for 45 to 50 minutes or till tender.
If using frozen pea pods, rinse under hot water to separate; drain.
Heat wok over high heat; add oil.
Stir-fry carrots 2 minutes.
Add onions, green pepper, and garlic; stir-fry 2 minutes.
Add more oil, if needed.
Add mushrooms, pea pods, and cooked rice to wok; stir-fry 2 to 3 minutes more.
Stir in soy sauce.
Stir in uncooked brown rice.
Cover and simmer for 45 to 50 minutes or till tender.
If using frozen pea pods, rinse under hot water to separate; drain.
Heat wok over high heat; add oil.
Stir-fry carrots 2 minutes.
Add onions, green pepper, and garlic; stir-fry 2 minutes.
Add more oil, if needed.
Add mushrooms, pea pods, and cooked rice to wok; stir-fry 2 to 3 minutes more.
Stir in soy sauce.
Chef
