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Stir-Fried Brown Rice

Yield 7 servings (serving size: 1 cup)
Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice.

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped celery
  • 1 cup thinly sliced carrot
  • 1 cup chopped onion
  • 2 teaspoons ground cumin
  • 2 teaspoons minced peeled fresh ginger
  • 2 1/2 cups low-sodium chicken broth
  • 2 cups uncooked instant brown rice
  • 1/3 cup dried tomato sprinkles
  • 2 cups frozen English peas, thawed

Nutrition Information

  • calories 138
  • caloriesfromfat 14 %
  • fat 2.2 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 26 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 110 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.

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