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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7
minutes until the vegetables are barely tender. Cool and add the
remaining ingredients. Chill before serving. Makes 4 servings.
Variations -- Add 1/2 cup of the following: Sliced water chestnuts,
chopped mushrooms, bean sprouts, pineapple chunks.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias
| Ingredients:
1/2 Cup(s) Cauliflower, chopped
1/2 Cup(s) Broccoli, chopped
1/2 Cup(s) Carrots, chopped or sliced
1/2 Cup(s) Snow peas, chopped or sliced
1/2 Cup(s) Onions, chopped or sliced
2 Tablespoon(s) Med carrots, sliced thin
2 1/2 Cup(s) Cooked Quick Brown Rice
1 Teaspoon(s) Cider vinegar
1 Dash(s) Ginger and lemon juice |
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