Friday, October 23, 2009

Rice with Stir-Fried Veggies

2 C. white rice, uncooked
3 1/2 C. water
1 T. parsley
1/4 C. soy sauce
1/4 C. teriyaki
1 medium yellow onion, chopped and divided in half
3 cloves garlic, or 2 tsp. minced garlic
2 T. minced ginger
1 medium-large bell pepper, any color, chopped
8 oz. fresh mushrooms, any variety, sliced thin
3 tsp. oil, divided
salt and pepper, to taste

In a large, shallow skillet, add 2 tsp. oil and heat over medium high. Once oil is hot, add garlic, half of the onion, ginger and saute for 1 minute. Add rice and toast til rice is opaque, about 3-5 minutes. Add water, parsley, soy, and teriyaki. Brign to a boil, cover and simmer on medium-low for 13-15 minutes.

In a medium skillet, and remaining oil, mushroom, bell pepper, onion, pinch of ginger, salt and pepper. Saute over medium-high for 7-10 minutes, or til veggies are fork-tender.

When veggies are cooked, during last 2-3 minutes of rice cooking, fold stir fried veggies in, and finish cooking. Garnish with additional parsley if desired.

Yields = 6-8 servings

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