Brown Rice Veggie Stir Fry Recipes

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VEGETABLE-BROWN RICE STIR-FRY



Vegetable-Brown Rice Stir-Fry image

Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.

Provided by mama smurf

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 1/2 ounces boil-in-bag brown rice
1 tablespoon peanut oil
3 tablespoons cashew halves
1 (16 ounce) package frozen broccoli, peppers, onions and mushrooms
1 tablespoon cornstarch
3/4 teaspoon chicken bouillon granule
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
3/4 cup water
1 1/2 tablespoons soy sauce

Steps:

  • Prepare rice according to package directions. Keep warm.
  • Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
  • Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
  • Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.

Nutrition Facts : Calories 402.7, Fat 14.8, SaturatedFat 2.7, Cholesterol 0.1, Sodium 1034.5, Carbohydrate 58.4, Fiber 9.2, Sugar 4.6, Protein 13.9

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES



Brown Rice Stir-Fry With Flavored Tofu and Vegetables image

I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.

Provided by Manami

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 garlic cloves, minced
1 piece fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
coarse salt, to taste
fresh ground black pepper, to taste
1 pinch red pepper flakes (optional)
3 scallions, halved lengthwise and thinly sliced
8 ounces flavored baked tofu (cut into 1-inch cubes)
toasted sesame seeds (optional)

Steps:

  • In a large skillet or wok, heat the olive oil over medium-high heat.
  • Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
  • Add tofu; stir-fry until golden brown, about 2 minutes.
  • Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
  • Stir in sesame oil & sesame seeds, if using.
  • Season with salt and pepper; garnish with scallions.
  • Serve hot.

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