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Brown Rice Veggie Stir-Fry

Name: Brown Rice Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

"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 Recipe photo by Taste of Home

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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.

Brown Rice Veggie Stir-Fry

Total Time

Makes

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