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

Brown Rice Veggie Stir-Fry Recipe

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

One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g 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

Nutritional Facts

One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein.

Reviews for Brown Rice Veggie Stir-Fry

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 11, 2014

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

MY REVIEW
Reviewed Jul. 21, 2013

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

MY REVIEW
Reviewed May. 28, 2011

Made with no changes. It was very tasty!

MY REVIEW
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
Reviewed Jul. 26, 2008

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

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