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I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.—Betsy Larimer, Somerset, Pennsylvania
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1/2 cup equals 118 calories, 1 g fat (trace saturated fat), 0 cholesterol, 157 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Seasoned Brown Rice in Light & Tasty February/March 2005, p14
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Reviewed on Jun. 16, 2012 by Holly Elliott
Will definitely cook again! It was flavorful and not too spicy for someone who likes pepper. Was a good accompaniment for the Asian Salmon recipe in Light & tasty...
Reviewed on Jun. 11, 2010 by Kris Countryman
Nothing special, quite spicy. Not a keeper recipe.
Reviewed on Jan. 01, 2010 by walkingfit
This recipe was too spicy hot for us. I should have skipped the cayenne pepper and the ginger was overpowering though I used the lesser amount. I afraid this one won't be a repeat.
Reviewed on Aug. 06, 2009 by cherigolden
This is very good, goes well with the Beef Vegetable Stir-Fry. Husband couldn't rave enough.
Reviewed on Jan. 19, 2009 by webesmiley
It doesn't get easier than this! Plus, it's quite tasty. I recommend it for an easy side dish.
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