Brown Rice Veggie Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon, notes Maxine Driver of Littleton, Colorado. We enjoyed it so much that now I often make it for family and friends. Ingredients:
2 tablespoons water |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon olive oil |
1 cup sliced zucchini |
1 cup shredded cabbage |
1/2 cup sliced fresh mushrooms |
1/2 cup chopped onion |
1 cup cooked brown rice |
1/4 cup diced fresh tomato |
1/4 cup grated carrot |
2 tablespoons slivered almonds |
Directions:
1. In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds. Yield: 4 servings.
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