Squashed Stir Fried Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3.5 cup Brown Rice, long grain2 cup, sliced Zucchini2 cup, sliced Summer Squash176 grams Baby Carrots, raw (this was a small bag of the carrots)124 grams Sweet Corn, Fresh (one small package)1 cup, chopped Broccoli, cooked1 medium (2-1/2" dia) Onion4 cloves Garlic3 Tbsp Paprika3 tsp Salt1 Tbsp Pepper, black1/2 cup Peppers, sweet, red, raw, sliced, 1/2 cup Green Peppers (bell peppers), chopped1 Tbsp Olive Oil(**NOTE** I used Borel's Cajun Zing without salt spice for this recipe. You can find it online at www.borelscajunzing.com She has AWESOME spices on her site. Check them out!)
Please note the cooking time actually varies because I cooked the vegetables, the rice and the actual meal seperately.
Vegetable cooking time: 30-45 minutes
Rice: 20-30 minutes (depends on your package)
Meal: 30 minutes
Cook the rice according to your brown rice packaging.
Slice and chop all vegetables to your liking.
Cook the carrots, broccoli, corn to the consistancy you like them, mine were still a bit firm.
When ready to make the meal:
Pour 1 tablespoon of olive oil in a wok, add spices, put in chopped onions and crushed and chopped garlic. Saute for about five minutes. Add bell peppers and red peppers to saute, cook for about three minutes. Then add squash and zucchini cook for at least 15 minutes (cook to your liking). Next add the cooked vegetable and rice. Stir together until you're happy with the mixture.
Serve in 1 cup servings and enjoy. It's enough to make ahead and freeze for lunches during the week.
Number of Servings: 10
Recipe submitted by SparkPeople user NIKONLADY.
Vegetable cooking time: 30-45 minutes
Rice: 20-30 minutes (depends on your package)
Meal: 30 minutes
Cook the rice according to your brown rice packaging.
Slice and chop all vegetables to your liking.
Cook the carrots, broccoli, corn to the consistancy you like them, mine were still a bit firm.
When ready to make the meal:
Pour 1 tablespoon of olive oil in a wok, add spices, put in chopped onions and crushed and chopped garlic. Saute for about five minutes. Add bell peppers and red peppers to saute, cook for about three minutes. Then add squash and zucchini cook for at least 15 minutes (cook to your liking). Next add the cooked vegetable and rice. Stir together until you're happy with the mixture.
Serve in 1 cup servings and enjoy. It's enough to make ahead and freeze for lunches during the week.
Number of Servings: 10
Recipe submitted by SparkPeople user NIKONLADY.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 726.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.6 g
- Protein: 3.9 g
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