Ingredients:
2 cups brown rice or brown basmati rice
1 1/2 cups mixed diced vegetables (frozen or canned) such as peas, celery, red or green peppers, green beans - not carrots
1 cup small broccoli or cauliflower florets
1/4 cup sherry
1 vegetable bouillon cube
1-2 Tbs. curry powder
1 Tbs. low-sodium soy sauce
2 Tbs. roasted peanuts
1 1/2 cups mixed diced vegetables (frozen or canned) such as peas, celery, red or green peppers, green beans - not carrots
1 cup small broccoli or cauliflower florets
1/4 cup sherry
1 vegetable bouillon cube
1-2 Tbs. curry powder
1 Tbs. low-sodium soy sauce
2 Tbs. roasted peanuts
Recipe:
1. Cook rice according to package instructions; keep warm.
2. Place in a deep saucepan the vegetables, vegetable bouillon cube, and 1/4 cup sherry.
3. Bring to a boil, stirring; reduce heat, cover tightly and simmer for 10 minutes or until vegetables are tender.
4. Add curry powder and soy sauce and blend well.
5. Stir in cooked rice and peanuts and mix.
6. Heat thoroughly and serve.
2. Place in a deep saucepan the vegetables, vegetable bouillon cube, and 1/4 cup sherry.
3. Bring to a boil, stirring; reduce heat, cover tightly and simmer for 10 minutes or until vegetables are tender.
4. Add curry powder and soy sauce and blend well.
5. Stir in cooked rice and peanuts and mix.
6. Heat thoroughly and serve.
Serves:
4