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Serves: 4
Per Serving: 235 calories, 4g fat
Ingredients:
1 clove garlic, minced
1 tsp fresh chopped peeled ginger
1 cup brown rice*
⅛ tsp crushed red pepper flakes
2 cups reduced fat/sodium chicken broth
1 medium red bell pepper, seeded & coarsely chopped
1 Tbsp reduced sodium soy sauce
1 cup cooked sliced carrots
¼ cup chopped green onion
¼ cup chopped fresh cilantro
1 cup fresh snow peas, trimmed
*Brown rice provides extra fiber and nutrients. Use instant brown rice if time is of the essence. Reduce the cooking time accordingly.
Cooking Directions:
- Spray medium saucepan with vegetable cooking spray.
- Heat pan over medium heat. Add red pepper, garlic and ginger.
- Saute for 5 minutes. Stir in rice. Saute for 5 minutes more.
- Add broth; cover and simmer until rice is tender and liquid is absorbed, about 40 minutes.
- Stir in snow peas, carrots, green onion, cilantro, soy sauce and red pepper flakes.
- Cook for about 5 minutes longer. Serve immediately.
Recipe from: Moving Towards a Plant-Based Diet, American Institute for Cancer Research