Brown Rice With Vegetables

  • 1 lbs bean sprouts
  • 1 lbs broccoli florettes
  • 4 carrots, shredded
  • 1 lbs yellow squash, outer skin portion, julienned
  • 1/2 lbs snow peas, julienned
  • 5 black shiitake mushrooms, soaked 10 minutes, drained, and slivered
  • 1 tsp vegetable oil
  • 4 cups cooked, short grain brown rice
  • tamari, to taste
  • 3 oz. raw pine nuts image placeholder

Fill a large pan with water and bring to a boil. Add the vegetables and boil for 30 seconds. Remove from the water and drain.

Heat a large skillet, then coat the skillet with the oil. Add the vegetables and rice and stir-fry for about 3 minutes. Add tamari to taste, sprinkle with the pine nuts, and continue to cook for 2 minutes.

Servings: 6
Submitted by: Recipe Group Member