No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (404g) Recipe makes 2 servings
Calories 402
Calories from Fat 133		(33%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1034mg		43%
Potassium 703mg		20%
Total Carbohydrate 58.4g		19%
	Dietary Fiber 9.2g	36%
	Sugars 4.6g
Protein 13.9g		27%
detailed view... how is this calculated?

Vegetable-Brown Rice Stir-Fry

Recipe #397891 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mama smurf
Nov 5, 2009

Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.

SERVES 2 (change servings and units)

Ingredients

3 1/2 ounces boil-in-bag brown rice
1 tablespoon peanut oil
3 tablespoons cashew halves
1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms
1 tablespoon cornstarch
3/4 teaspoon chicken bouillon granule
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
3/4 cup water
1 1/2 tablespoons soy sauce

Directions

1
Prepare rice according to package directions. Keep warm.
2
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.
3
Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
4
Combine cornstarch and next 3 ingredients in a 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.