Rice Pilaf with Cooked Brown Rice
Recipe: #4977
March 22, 2012
Categories: Sauce, Side Dishes, Rice, Brown Rice, British, Pacific Northwest, Pacific Rim, Brunch, Fathers Day, Fresh Tomatoes, more
"Using up leftover cooked rice with clean the fridge veggies, quick and easy!"
Ingredients
Nutritional
- Serving Size: 1 (299.2 g)
- Calories 304.5
- Total Fat - 8.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 75.1 mg
- Sodium - 1216 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.9 g
- Sugars - 2.2 g
- Protein - 26.1 g
- Calcium - 128.1 mg
- Iron - 2.3 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Spray a larg frypan or wok with veggie spray. Add onion, garlic, celery, carrots and fennel bulb, stir fry until the onion is transparent, about 5 minutes. Add cooked brown rice, stir to heat and combine, about 4 minutes. Add tomato and bok choy, stir and cook about 2 minutes; add salt and pepper to taste.
Step 2
Stir together water and oyster sauce; pour over veggie and rice mixture, stir and cook until slightly thickened, about 2 minutes. Just before serving sprinkle with parmesan flakes, put a lid on and steam until cheese melts, about 2 minutes.
Tips
No special items needed.