Name: Brown Rice and Sautéed Vegetables
Yield: 4 servings (serving size: 3/4 cup vegetables and 3/4 cup rice)
Ingredients: 1 tablespoon vegetable oil; 2 cups chopped onion; 1 ½ teaspoons dried basil; 1 cup diced red bell pepper; 1 cup thinly sliced carrot; 4 cups torn spinach; 1 cup chopped mushrooms; ¼ teaspoon salt; 3 garlic cloves, minced; 2 tablespoons low-sodium soy sauce; ¼ teaspoon black pepper; 3 cups hot cooked long-grain brown rice

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ewoolley13

07/17/2010

This recipe is a great basis for a basic stir fry with rice, but the recipe by itself is disappointing. I was able to make a delicious variation of this recipe, by using sesame oil instead of vegetable oil, adding 1/2 tsp chopped ginger, and using small amounts of coriander, salt free all-purpose seasoning, ground ginger, sesame seeds, and lemon juice. I will make my variation again.

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Brown Rice and Sautéed Vegetables

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