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* 2 1/4 cups [[water]]
 
* 2 1/4 cups [[water]]
 
* 1 cup [[long-grain rice]]
 
* 1 cup [[long-grain rice]]
* 1 1/2 cups [[carrots]], thinly sliced
+
* 1 1/2 cups [[carrot]]s, thinly sliced
 
* 1 cup chopped frozen [[Broccoli]], thawed
 
* 1 cup chopped frozen [[Broccoli]], thawed
* 1 cup sweet [[red pepper]], diced
+
* 1 cup sweet [[cayenne pepper|red pepper]], diced
 
* 1/2 cup [[Onion]], diced
 
* 1/2 cup [[Onion]], diced
* 2 [[TSP]] minced fresh [[ginger]]
+
* 2 [[Teaspoon|TSP]] minced fresh [[ginger]]
* 2 [[TSP]] minced [[garlic]]
+
* 2 [[Teaspoon|TSP]] minced [[garlic]]
 
* 1/3 cup vegetable or [[chicken broth]]
 
* 1/3 cup vegetable or [[chicken broth]]
 
* 1/3 cup [[soynut butter]]
 
* 1/3 cup [[soynut butter]]
 
* 2 Tbs fresh [[cilantro]], chopped
 
* 2 Tbs fresh [[cilantro]], chopped
 
===Directions===
 
===Directions===
Bring [[water]] to a boil in a large saucepan. Stir in [[rice]], [[carrots]], [[Broccoli]], [[red pepper]], [[Onion]], [[ginger]], and [[garlic]]. Reduce heat to low. Cover and simmer for 20 minutes or until [[rice]] is tender and all [[water]] is absorbed. In smaller saucepan, combine broth, [[soynut butter]] and [[cilantro]]. Stir constantly over medium heat for 1-2 minutes, or until the [[soynut butter]] is smooth. Set aside. When [[rice]] is done, stir in the [[soynut butter]] mixture. Serve immediately.
+
Bring [[water]] to a boil in a large saucepan. Stir in [[rice]], [[carrot]]s, [[Broccoli]], [[cayenne pepper|red pepper]], [[Onion]], [[ginger]], and [[garlic]]. Reduce heat to low. Cover and simmer for 20 minutes or until [[rice]] is tender and all [[water]] is absorbed. In smaller saucepan, combine broth, [[soynut butter]] and [[cilantro]]. Stir constantly over medium heat for 1-2 minutes, or until the [[soynut butter]] is smooth. Set aside. When [[rice]] is done, stir in the [[soynut butter]] mixture. Serve immediately.
   
   

Revision as of 17:27, May 17, 2010

Description

Ingredients

Directions

Bring water to a boil in a large saucepan. Stir in rice, carrots, Broccoli, red pepper, Onion, ginger, and garlic. Reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and all water is absorbed. In smaller saucepan, combine broth, soynut butter and cilantro. Stir constantly over medium heat for 1-2 minutes, or until the soynut butter is smooth. Set aside. When rice is done, stir in the soynut butter mixture. Serve immediately.


Yield: 5 cups. Serving size: 1 1/4 cup. Per serving: 380 calories, 9 g fat (1 g sat fat), 12 g protein (5 g soy protein), 62 g carbohydrate, 275 mg sodium, 0 mg cholesterol, 7 g dietary fiber.



Other Links

See also

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