Vegetable Brown Rice
"This delicious stand-in for a side dish or a light main course is full of veggies, along with a bit of fruit and nuts. The original was found in the 2009 cookbook, Taste of Home Winning Recipes, Volume 2."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (233.2 g)
- Calories 175.6
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 1.2 mg
- Sodium - 61.2 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 4.5 g
- Sugars - 12.8 g
- Protein - 4.2 g
- Calcium - 55 mg
- Iron - 1.4 mg
- Vitamin C - 12 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small saucepan, bring water to a boil, then stir in rice & basil, reduce heat to medium-low. Cover & simmer 30 to 35 minutes or until rice is tender & water is absorbed. When rice is done, fluff with a fork.
Step 2
Meanwhile, in a large nonstick skilled, stir-fry the carrots, onion, green onions & raisins in oil for 5 to 7 minutes, or until vegetables are lightly browned.
Step 3
Add peas, salt & lemon pepper, then cook for a minute or so until vegetables are tender.
Step 4
Stir in the pecans & rice, then heat slightly before serving.
Tips
No special items needed.