Brown Rice Veggie Stir-Fry
Quick Cooking
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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."
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep/Total Time: 20 min.
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:
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.