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 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
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.
When time is short, substitute 1 (1-pound) bag frozen vegetable combination for the broccoli and carrots.
Explore reviews fromour online community
Good, but missing something. Perhaps some more ginger would help? Otherwise, quite tasty. May make this again with more fresh and ground ginger.