Guest guest Posted October 31, 2001 Report Share Posted October 31, 2001 * Exported from MasterCook * Fried Brown Rice with Veggies Recipe By :Susann Geiskopf-Hadler & Mindy Toomay Serving Size : 4 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup defatted low-sodium vegetable broth -- (vegetable stock) 1 tablespoon soy sauce 1 tablespoon canola oil 2 teaspoons dark sesame oil 2 teaspoons grated fresh ginger 1/4 teaspoon salt 5 green onions 1 medium carrot -- finely diced 2 cups diced green cabbage 2 garlic cloves -- minced 4 cups chilled cooked brown rice 1 tablespoon sesame seeds -- toasted 2 tablespoons sunflower seeds -- toasted In a bowl, combine the stock, soy sauce, canola oil, sesame oil, ginger and salt. Set aside. Brush or wipe any loose dirt from the mushrooms and slice them thinly. Discard all but 2 inches of the green portion of the onions, trim off the root end and cut the onions into 1 inch pieces. Set aside. Preheat a wok or large saute pan over medium high heat until very hot and pour in 1/4 cup of the stock mixture, along with the carrot and mushrooms. This should begin to sizzle and bubble immediately. Stir fry 3 minutes. Add green onions, cabbage and garlic, plus an additional 1/4 cup of stock. Use two metal spatulas or spoons to keep the rice moving in the pan as it cooks for 5 minutes. Transfer the rice to a serving dish and garnish with the sesame and sunflower seeds. Serve hot. Description: " main dish with cabbage, mushrooms etc. " Source: " Complete Vegan Cookbook " S(Veg-Recipes): " Kitpath 2001-Oct-31 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 11g Fat (28.8% calories from fat); 7g Protein; 54g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 659mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat. NOTES : Fried rice makes a simple and delicious breakfast, lunch or dinner entree. The key to preventing the rice from sticking to the pan is to use rice that has been chilled and to keep it moving around. This is not a dish you can walk away from, but once you have the vegetables ready to go, the rest of the process takes only a few minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2801 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Cookbooks: http://home.earthlink.net/~kitpath/ New: Lots of California Produce Recipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2001 Report Share Posted November 4, 2001 At 11/03/2001, Melva Garrison wrote: >Hi, Pat- >I was about to use this recipe when I noticed that mushrooms were not >mentioned in the ingredients. I don't have this cookbook. Would you please >publish again with the information for the mushrooms? > >Thanks! good catch! thanks. * Exported from MasterCook * Fried Brown Rice with Veggies (Corrected) Recipe By :Susann Geiskopf-Hadler & Mindy Toomay Serving Size : 4 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup defatted low-sodium vegetable broth -- (vegetable stock) 1 tablespoon soy sauce 1 tablespoon canola oil 2 teaspoons dark sesame oil 2 teaspoons grated fresh ginger 1/4 teaspoon salt 1/2 pound button mushrooms 5 green onions 1 medium carrot -- finely diced 2 cups diced green cabbage 2 garlic cloves -- minced 4 cups chilled cooked brown rice 1 tablespoon sesame seeds -- toasted 2 tablespoons sunflower seeds -- toasted In a bowl, combine the stock, soy sauce, canola oil, sesame oil, ginger and salt. Set aside. Brush or wipe any loose dirt from the mushrooms and slice them thinly. Discard all but 2 inches of the green portion of the onions, trim off the root end and cut the onions into 1 inch pieces. Set aside. Preheat a wok or large saute pan over medium high heat until very hot and pour in 1/4 cup of the stock mixture, along with the carrot and mushrooms. This should begin to sizzle and bubble immediately. Stir fry 3 minutes. Add green onions, cabbage and garlic, plus an additional 1/4 cup of stock. Use two metal spatulas or spoons to keep the rice moving in the pan as it cooks for 5 minutes. Transfer the rice to a serving dish and garnish with the sesame and sunflower seeds. Serve hot. Description: " main dish with cabbage, mushrooms etc. " Source: " Complete Vegan Cookbook " S(Veg-Recipes): " Kitpath 2001-Oct-31 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 11g Fat (27.9% calories from fat); 8g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 661mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat. NOTES : Fried rice makes a simple and delicious breakfast, lunch or dinner entree. The key to preventing the rice from sticking to the pan is to use rice that has been chilled and to keep it moving around. This is not a dish you can walk away from, but once you have the vegetables ready to go, the rest of the process takes only a few minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2801 0 0 Quote Link to comment Share on other sites More sharing options...
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