TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1/2 cup: 212 calories, 9g fat (5g saturated fat), 20mg cholesterol, 817mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 5g protein.


  1. 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.
Originally published as Veggie Brown Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p125

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bereitbach User ID: 4958434 88503
Reviewed Feb. 17, 2012 Edited Dec. 15, 2014

"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.

It is now almost two years later and I wanted to add to my review. I have made this rice with the correct sauces and it still tastes good. My personal preference is to use the hoisin sauce because I think that adds more flavor. I have now been adding some scrambled eggs to this and making it our main meal."

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