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Brown Rice Veggie Stir-Fry Recipe
Brown Rice Veggie Stir-Fry Recipe photo by Taste of Home
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Brown Rice Veggie Stir-Fry Recipe

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4.5 10 6
Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

Nutritional Facts

263 calories: 1-1/2 cup, 11g fat (1g saturated fat), 0mg cholesterol, 627mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 7g protein .

Directions

  1. 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.
Originally published as Brown Rice Veggie Stir-Fry in Quick Cooking July/August 1999, p15


Reviews for Brown Rice Veggie Stir-Fry

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
swinny
Reviewed Nov. 15, 2015

"We had chicken with this dish and was delish. I did add broccoli and red pepper doubled the sauce ingred and added some chick broth to this. Dish was very tasty."

MY REVIEW
nospam441
Reviewed Jan. 11, 2014

"Recipe says 2 servings...then at end it says 4 servings??"

MY REVIEW
manisteemom
Reviewed Jul. 21, 2013

"Very tasty! We all enjoyed it. Wonderful dish to serve when veggies are coming in from the garden!"

MY REVIEW
TerryH1387
Reviewed May. 28, 2011

"Made with no changes. It was very tasty!"

MY REVIEW
suezq77
Reviewed Sep. 1, 2010

"My husband and I loved this recipe, very flavorful. Only thing I left out the almonds. We don't like nuts in our meals"

MY REVIEW
houcklk
Reviewed Jul. 26, 2008

"I love the shredded or minced ginger in a stir fry, also."

MY REVIEW
whateverfood
Reviewed Jul. 25, 2008

"Just because you are using olive oil doesn't mean you're not using fat- fat is fat, regardless of source. There's also some in the brown rice (all whole grains have a little). The almonds will also have some. BTW, the sat fat comes from the olive oil, but it's minimal, and the possibly perceived hazard is nonexistent. Olive oil is part of the so-called Mediterranean diet, which the World Health Organization, among many others, recognizes as one of the healthiest on the planet. In fact, the use of olive oil in place of many other sources of fat, is universally recognized as an aid to weight loss. Then, of course, this recipe only serves 2."

MY REVIEW
NWEILNAU
Reviewed Jul. 25, 2008

"I agree where do the 11 Fats come from and is it 2 or 4 servings. NWEILNAU@AOL.COM

Please let me know the answers.
Thanks"

MY REVIEW
maryloucul
Reviewed Jul. 25, 2008

"where do the 11 g. of fat come from? It does not seem like it would be that much, with no meat in it. But sounds like this would be good with Chichen in it. mlc4girls"

MY REVIEW
godi_47
Reviewed Jul. 24, 2008

"at the beginning it says 2 servings and at the end the yield is 4 servings.......it does sound good. can't wait to try it."

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