Vegetable Stir Fry with Whole grain Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Carolina Whole Grain Brown Rice, 1.5 cup *Zucchinni 1 cup raw chopped with skin, .75 cup *Summer Squash, .50 cup, sliced Broccoli, cooked, 0.5 cup, chopped Eggplant, fresh, .5 cup, cubes Green Peppers (bell peppers), .5 cup, strips *Peppers, sweet, red, fresh, .75 cup, chopped Spinach, fresh, 1 cup Scallions, raw, .50 cup, chopped Pineapple Juice, .25 cup White Wine, 2 fl oz *Kikkoman Lite Soy Sauce, 3 tbsp
Bring 3.5 cups water to boil, once boiling add rice allow to cook 15 minutes on high and then turn down burner to med-high and allow to cook another 20 minutes. Let stand 5 minutes when done. Fluff with fork.
Chop all vegetables. In a large sauce pan or wok. add 1 tbsp Olive oil heat through. Add vegetables tossing constantly until tender. Add pineapple juice, white wine, and soy sauce. Allow to come to low boil. stirring constantly lower flame to simmer. Allow mixture to simmer about 3 minutes. Allow to cool slightly. Serve over 1 cup of rice while hot.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NHOWELL5.
Chop all vegetables. In a large sauce pan or wok. add 1 tbsp Olive oil heat through. Add vegetables tossing constantly until tender. Add pineapple juice, white wine, and soy sauce. Allow to come to low boil. stirring constantly lower flame to simmer. Allow mixture to simmer about 3 minutes. Allow to cool slightly. Serve over 1 cup of rice while hot.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NHOWELL5.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 449.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.1 g
- Protein: 4.2 g
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