Brown Rice And Vegetables Recipe
Servings: 6
Ingredients
- 3 Tbsp. water
- 3 Tbsp. soy sauce
- 1 Tbsp. oil
- 1 c. sliced zucchini, cut 1/4" thick
- 1 c. shredded cabbage
- 1/4 c. quartered mushrooms
- 1/4 c. minced onion
- 1/2 c. cooked brown rice, room temperature
- 1/4 c. minced tomato
- 1/4 c. grated carrot Garnish toasted slivered almonds
Directions
- Heat water, soy sauce and oil in skillet or possibly wok. Add in zucchini, cabbage, mushroom and onion; stir fry for 3 min. Blend in rice. Cover and heat through about 5 min. Stir in tomato and carrot and continue cooking about 1 minute. Garnish with almonds.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 22 | 42% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 459mg | 19% |
| Potassium 131mg | 4% |
| Total Carbs 6.75g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.44g | 1% |
| Protein 1.5g | 2% |
