Cooked chicken or shrimp can be stirred into this vegetarian low-fat recipe as an easy variation.
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2 1/2 cups uncooked instant brown rice
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons finely 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 fresh ginger root
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 ginger root. Continue cooking 3-4 minutes or until pea pods are crisply tender; stir in cilantro. Serve vegetables over hot cooked rice.
When time is short, substitute 1 (1-pound) bag frozen vegetable combination for the broccoli and carrots.