Total Preparation & Cooking Time: 20 minutes (10 min Prep, 10 min Cook)
Serving Size: Serving Size: 1-1/2 cups. Serves: 4
Cooking Tips: Missing some of the veggies? This dish lends itself well to substitutions. Try swapping cauliflower or brussels sprouts for the broccoli, and zucchini or thinly sliced squash for the peppers or carrots. You can also play around with different varieties of mushrooms, like portobellos or shiitakes, or just leave them out altogether.
3 cups cooked brown rice
1 tsp vegetable oil
1 clove garlic, crushed
1 cup sliced bell pepper
1 carrot, sliced
1 onion, chopped
1/2 cup mushrooms
1 cup broccoli florets
2 Tbsp cup chopped peanuts
2 Tbsp light soy sauce
Heat the oil in a large nonstick skillet over medium high heat. Saute the garlic until golden brown then add the peppers, carrots and onions. Saute until crisp tender then add the mushrooms and broccoli. Cook briefly then add the peanuts and soy sauce. Stir serve hot over cooked brown rice in a bowl.