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Veggie Brown Rice Recipe

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This simple side dish has the flavor of fried rice but is better for you. It would pair well with a meaty entree.

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Veggie Brown Rice Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

10 10 20

Ingredients

1 cup shredded cabbage
1 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup butter
3 cups cold cooked brown rice
1 cup frozen peas and carrots
1/4 cup teriyaki sauce
2 tablespoons soy sauce
1/4 teaspoon pepper

Directions

In a large skillet, saute the cabbage, mushrooms and onion in butter for 6-7 minutes or until tender. Add the remaining ingredients. Cook and stir over medium heat until heated through, about 3-4 minutes. Yield: 4-6 servings.

Nutritional Facts 1 serving (1/2 cup) equals 212 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 817 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Veggie Brown Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p125

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Veggie Brown Rice

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(1-1) of 1 reviews

Reviewed on Feb. 17, 2012 by bereitbach

This turned out great even with the substitutions I had to make. I didn't have teriyaki or soy sauce on hand so I used hoisin sauce instead. It really was similar to fried rice. I'm eager to try it again with the correct sauces. I also used fresh carrots, sliced very thinly, and simply sauteed them with the cabbage mixture and left out the mushrooms since my husband doesn't care for them. I think I will add a little chicken to this next time and serve it with egg rolls for a complete meal.