"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."
Brown Rice Veggie Stir-Fry
Brown Rice Veggie Stir-Fry
Prep Time
10 min
Cook Time
10 min
Yield
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
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.
Nutrition Facts
1-1/2 cups: 263 calories, 11g fat (1g saturated fat), 0 cholesterol, 627mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 7g protein.
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