Vegetable Brown Rice Stir Fry
Brown rice usually requires a longer cook time than white rice, but thanks to the convenience of instant brown rice - and frozen veggies - you can get this nutritious dish ready fast.
What You'll Need:
1 (3.5-ounce) boil-in-bag brown rice
1 tablespoon peanut or vegetable oil
3 tablespoons cashew halves
1 (16-ounce) package frozen broccoli, peppers, onions, and mushrooms
1 tablespoon cornstarch
teaspoon chicken bouillon granules
teaspoon garlic powder
teaspoon ground ginger
tablespoons soy sauce
What To Do:
- Prepare rice according to package directions; keep warm.
- Heat oil in a large skillet over medium-high heat. Add cashews, and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
- Add frozen vegetables to skillet, and cook, stirring constantly, 6 to 8 minutes or until tender.
- Combine cornstarch and next 3 ingredients in small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews, and serve immediately over rice.
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This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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