Lunch
Brown Rice Veggie Stir Fry
A wholesome stir-fry with colorful vegetables and nutty brown rice, tossed in a light soy or teriyaki sauce. Quick, healthy, and delicious.
Ingredients:
- 2 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon olive oil 1 cup sliced zucchini
- 1 cup shredded cabbage
- 1/2 cup sliced fresh mushrooms 1/2 cup chopped onion
- 1 cup cooked brown rice 1/4 cup diced fresh tomato 1/4 cup grated carrot
- 2 tablespoons slivered almonds
Directions:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir- fry for 2-3 minutes or until heated through. Sprinkle with almonds.