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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 7 |
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In this no-fuss side dish, green peppers, cauliflower and broccoli share the stage with brown rice that's mildly flavored with soy sauce. We eat a lot of fresh vegetables, so this versatile combination is always well received.—Kara de la Vega, Santa Rosa, California Ingredients:
3 cups water |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes |
1-1/2 cups uncooked brown rice |
2 medium green peppers, julienned |
2 cups chopped fresh cauliflower |
2 cups chopped fresh broccoli |
3/4 cup chopped onion |
2 garlic cloves, minced |
2 teaspoons canola oil |
1/2 teaspoon dried thyme |
Directions:
1. In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture. Yield: 7 servings.
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