No Meat Fresh Veggie & Whole Grain Rice Stir Fry
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 115.6
- Total Fat: 40.6 g
- Cholesterol: 0.0 mg
- Sodium: 170.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
IntroductionFresh Veggies & Whole Grain Rice Stir Fry. Easy to make. No Meat
*Note rice used is chicken flavored* Fresh Veggies & Whole Grain Rice Stir Fry. Easy to make. No Meat
*Note rice used is chicken flavored*
1 Box Uncle Ben's Long Grain & Wild Rice Herb Roasted Chicken Flavored (make on stove).
8 Snow mushrooms medium stems off & slice
0.25 cup green peppers (chopped)
1 Broccoli Bunch (tops)
3 Med. Stalks celery (sliced)
15 Baby Carrots (sliced)
1 tbsp. dehydrated onion
1 tsp. garlic or dehydrated garlic
1 tsp. basil (flakes)
2 tsp. parsley (flakes)
1 tsp. Thyme (flakes)
0.50 tps. Rosemary (flakes)
4 Tbsp. Olive Oil
I use a food processor to chop up celery & carrots. You can pre-chop & put in freezer. Same with peppers & mushrooms. So this is a great meal to use up freezer items as well-just saute frozen veggies a bit longer then fresh.
You can also add chicken breast to this recipe if so desired. We eat this as main dish for lunch.
You can also switch out rice type to make this a true vegetarian meal. I however use roasted chicken flavored.
Meanwhile: prep rice in another pan.
Saute the veggie mix in the olive oil & cook rice.
Set saute veggie on low if they are done before rice.
Cook rice but keep lid vented a tiny bit (to the side) during last 10 min. to keep some water in there (do not absorb all water with rice).
Once rice is done. Add the rice (with rice water) into the pan of veggies. Mix together & serve hot in bowl.
Serving Size: Makes 12 servings (about 1.50 cups each )
Number of Servings: 12
Recipe submitted by SparkPeople user GINGERD03.