Gingered Vegetables Over Brown Rice

Gingered Vegetables Over Brown Rice

Cooked chicken or shrimp can be stirred into this vegetarian low-fat recipe as an easy variation.

20 min. prep time
6 servings
141 Rating


2 1/2 cups uncooked instant brown rice
2 teaspoons chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
2 cups broccoli florets
4 medium (1 1/2 cups) carrots, diagonally sliced 1/2-inch
1 large (1 1/2 cups) onion, cut into 1-inch pieces
1 medium (1 cup) red bell pepper, cut into strips
1 1/2 cups fresh pea pods, tips and strings removed
1 tablespoon finely chopped gingerroot
1/4 cup chopped fresh cilantro


Cook rice according to package directions. Keep warm.

Meanwhile, melt Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling; stir in garlic, salt and pepper. Add broccoli, carrots, onion and red pepper. Cook over medium heat, stirring occasionally, 5-7 minutes or until vegetables are crisply tender.

Stir in pea pods and gingerroot. Continue cooking 3-4 minutes or until pea pods are crisply tender; stir in cilantro. Serve vegetables over hot cooked rice.

Recipe Tip

When time is short, substitute 1 (1-pound) bag frozen vegetable combination for the broccoli and carrots.

Nutrition Facts (1 serving)

Calories: 260

Fat: 8g

Cholesterol: 10mg

Sodium: 290mg

Carbohydrates: 40g

Dietary Fiber: 5g

Protein: 6g

Recipe #7136B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Good, but missing something. Perhaps some more ginger would help? Otherwise, quite tasty. May make this again with more fresh and ground ginger.

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