pecan fried rice

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* Exported from MasterCook *

 

Pecan Fried Rice

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon cold-pressed vegetable oil

2 green onions -- chopped

1 garlic clove -- chopped

3 medium mushrooms -- chopped

1 small tender celery stalk -- sliced

1 medium carrot -- finely chopped

1/4 cup chopped green pepper

1/4 cup chopped red cabbage

2 1/2 cups cooked long-grain brown rice

(day-old rice is best)

1/2 cup cubed barbecued tofu (optional)

1/4 cup chopped pecans

2 tablespoons natural soy sauce

1 teaspoon toasted sesame seeds

1/2 teaspoon toasted sesame oil

 

1. Heat the oil in a large skillet. Add half of the green onions, the garlic,

mushrooms, celery, carrot, green pepper, and cabbage and stir well. Cook,

covered, for 3 minutes.

 

2. Add the cooked brown rice, tofu, pecans, soy sauce, sesame seeds, and sesame

oil and cook, stirring, until the rice is fully heated. Add the remaining green

onion and cook for 3 minutes more.

 

NOTE. Children often don't like the taste of green peppers and toasted sesame

oil, so omit these ingredients if the fried rice is to be used in finger pie

lunches.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(VegRecipes):

" Hanneman (kitpath) 2001/04/16 "

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Per Serving (excluding unknown items): 228 Calories; 8g Fat (31.9% calories from

fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 539mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 4267 0 0 0 2523 0 0 0 0 0 2130706543 0 1396 0 0