Rice and Oriental Vegetable Medley |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 6 |
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From Vegetarian Express. Ingredients:
1 1/2 cups quick-cooking brown rice (enough for 6 servings) |
1 tablespoon canola oil |
1 teaspoon dark sesame oil |
1 tablespoon soy sauce |
1/4 cup dry red wine or 1/4 cup sherry wine |
4 cups broccoli florets |
2 medium carrots, sliced diagonally, 1/2-inch thick |
1 large red bell pepper, cut into 1-inch dice |
1 cup small whole white mushroom |
1 cup canned baby corn, drained (or trimmed fresh snow peas) |
1 (8 ounce) can water chestnuts, drained and liquid reserved |
1 1/2 tablespoons cornstarch |
1/4 cup chopped toasted cashews |
Directions:
1. Cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.
2. In a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.
3. Cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.
4. Add in the red pepper, mushrooms, baby corn, and water chestnuts.
5. Stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.
6. Dissolve the cornstarch in the liquid reserved from the water chestnuts.
7. Add enough water to the cornstarch mixture to equal 1 cup of liquid.
8. Add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.
9. Spread the rice over the bottom of a large round casserole dish.
10. Mound the vegetables over the rice; sprinkle with cashews.
11. Serve immediately; pass around extra soy sauce.
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