Gingered Vegetables Over Brown Rice*

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Gingered Vegetables Over Brown Rice

 

2 1/2 cups uncooked instant brown rice

2 tablespoons butter

2 teaspoons chopped fresh garlic

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

2 cups broccoli florets

3 medium carrots, diagonally sliced 1/2-inch

1 medium onion, cut into 1-inch pieces

1 medium red bell pepper, cut into strips

1 cup fresh pea pods

1 tablespoon finely chopped ginger

1/4 cup chopped fresh cilantro

 

Cook rice according to package directions. Keep warm.

Meanwhile, melt butter in 10 inch skillet until sizzling; stir in garlic, salt

and pepper. Add broccoli, carrots, onion and red pepper. Cook over medium heat,

stirring occasionally, until vegetables are crisply tender, 10 to 15 minutes.

Stir in pea pods and ginger. Continue cooking until pea pods are crisply tender,

3 to 4 minutes, stir in cilantro. Serve vegetables over hot cooked rice.

Makes 5 servings.

Calories 260, Fat 6 g, Cholesterol 10 mg, Sodium 310 mg,

Carbohydrates 44 g, Fiber 5 g, Protein 6 g.

Points 5.