Gingered Vegetables Over Brown Rice

Gingered Vegetables Over Brown Rice
14
1 Review
Cooked chicken or shrimp can be stirred into this vegetarian low-fat recipe as an easy variation.
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

Directions

  1. Cook rice according to package directions. Keep warm.
  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. 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 Tips

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

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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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