January 05, 2018
Lunch, Side Dishes, Nuts/Seeds,
Cashew Nut, Rice, Brown Rice, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy, Vegetarian more
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"Recipe source: Cooking Light (Jan/Feb 2017)"
In a skillet over medium high heat heat 1 tablespoon of the oil and then add the broccoli and mushrooms and cook for 6 minutes. Remove vegetables from pan and do not wipe out pan.
Add remaining 2 tablespoons oil to pan and add rice and cashews and cook for 5 minutes. Stir in eggs and cook for one minute. Stir in broccoli mixture, 1 tablespoon soy sauce and the pepper.
In a bowl combine the remaining soy sauce (2 T), peanut butter, vinegar and 1 tablespoon water. Top rice mixture with the mixture and the sesame seeds.
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