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| + | |||
| − | ==Description== |
+ | == Description == |
| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * 2 1/4 cups water |
+ | * 2 1/4 cups [[water]] |
| − | * 1 cup long-grain rice |
+ | * 1 cup [[long-grain rice]] |
| − | * 1 1/2 cups |
+ | * 1 1/2 cups [[carrot]]s, thinly sliced |
| − | * 1 cup chopped frozen |
+ | * 1 cup chopped frozen [[Broccoli]], thawed |
* 1 cup sweet red pepper, diced |
* 1 cup sweet red pepper, diced |
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| − | * 1/2 cup |
+ | * 1/2 cup [[Onion]], diced |
| − | * 2 tsp minced fresh ginger |
+ | * 2 tsp minced fresh [[ginger]] |
| − | * 2 tsp minced garlic |
+ | * 2 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 == |
| − | Bring water to a boil in a large saucepan. Stir in rice, |
+ | Bring [[water]] to a boil in a large saucepan. Stir in [[rice]], [[carrot]]s, [[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. |
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| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
| + | |||
| ⚫ | |||
| − | [[Category: |
+ | [[Category:Broccoli Recipes]] |
| − | [[Category: |
+ | [[Category:Chicken stock and broth Recipes]] |
| − | [[Category: |
+ | [[Category:Long-grain rice Recipes]] |
| ⚫ | |||
| + | [[Category:Rice Recipes]] |
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| + | [[Category:Soy Recipes]] |
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| + | [[Category:Soynut butter Recipes]] |
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| + | [[Category:Vegetarian Recipes]] |
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Latest revision as of 14:09, 21 March 2011
Description
Ingredients
- 2 1/4 cups water
- 1 cup long-grain rice
- 1 1/2 cups carrots, thinly sliced
- 1 cup chopped frozen Broccoli, thawed
- 1 cup sweet red pepper, diced
- 1/2 cup Onion, diced
- 2 tsp minced fresh ginger
- 2 tsp minced garlic
- 1/3 cup vegetable or chicken broth
- 1/3 cup soynut butter
- 2 Tbs fresh cilantro, chopped
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.