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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.


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20 min
Prep Time
30 min
Total Time
6
servings

Ingredients

2 1/2 cups uncooked instant brown rice

1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt

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

How to make

  1. STEP 1

    Cook rice according to package directions. Keep warm.

  2. STEP 2

    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.

  3. STEP 3

    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.

Tip #1

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

Nutrition (1 serving)

260 Calories
8 Fat (g)
10 Cholesterol (mg)
290 Sodium (mg)
40 Carbohydrates (g)
5 Dietary Fiber
6 Protein (g)
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