For the brown rice and vegetable saute I use bits and pieces of vegetables I have on hand, however for a formal recipe:
Brown Rice and Vegetable Saute
1 T vegetable oil
1 small onion, diced 1/4 inch
1 clove garlic, minced
1 T fresh ginger, grated
1/2 cup chopped zucchini, diced, 1/4 inch
1/2 cup chopped carrots, diced, 1/4 inch
1/2 bell pepper, diced, 1/4 inch
2 cups cooked brown rice
3 T low sodium soy sauce
2 T chopped cilantro, and 2 T finely sliced scallions for garnish
1 egg or 2 egg whites (optional)
other options include 1/2 cup cooked beef, chicken, or tofu
Heat oil in large skillet and saute the onion, garlic, and ginger stirring constantly. Add vegetables and cook until tneder but still a little firm. Add brown rice, soy sauce, and sesame oil. Sprinkle with cilantro and scallions and mix well. I also used an egg this time. Push the rice to the side and add either 2 egg whites or 1 egg that has been beaten. Cook and then mix with the rice. This recipe also freezes well. A serving of the brown rice and vegetable saute with a piece of fish or chicken and a salad makes a delicious dinner. Try it and let me know how you like it.
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