Title: Stir-Fried Brown Rice and Vegetables
Categories: Asian, Side dish
Yield: 4 Servings

1 c Brown rice
1 tb Chicken bouillon granules
3 tb Vegetable oil; divided
1 c Carrots; thinly sliced
3 Green onions; sliced
1 md Garlic clove; minced
1 lg Green pepper; sliced in thin
1 c Zucchini; thinly sliced
1 c Mushrooms; thinly sliced
1/2 c Slivered almonds
4 tb Soy sauce; up to 5 t

Recipe by: From the personal files of CherAn Cook rice several hours before
serving. Cook according to package directions, adding bouillon to water.
Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir
fry about 1 minute. Add onions, garlic and green pepper. Stir fry one
minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir
fry about 2 minutes or until vegetables are barely tender-crisp. Add rice
and stir to separate grains and heat through. Season to taste with soy
sauce.

Serves 4-6.
Posted to MM-Recipes Digest by "deborah kuhnen"
on Feb 24, 1998