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Stanford Health Care

Asian Pilaf

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  1. Spray medium saucepan with vegetable cooking spray.
  2. Heat pan over medium heat. Add red pepper, garlic and ginger.
  3. Saute for 5 minutes. Stir in rice. Saute for 5 minutes more.
  4. Add broth; cover and simmer until rice is tender and liquid is absorbed, about 40 minutes.
  5. Stir in snow peas, carrots, green onion, cilantro, soy sauce and red pepper flakes.
  6. Cook for about 5 minutes longer. Serve immediately.

Recipe from: Moving Towards a Plant-Based Diet, American Institute for Cancer Research