Friday, March 5, 2010

Rice Bowls

1 tsp oil
1 onion, diced
1 clove garlic, finely chopped
2-3 stalks celery, diced
1 to 2 cups sliced or julienned carrots
1 head broccoli, separated into florets
1 cup fresh mushrooms
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup sugar snap or snow peas
2 cups dry brown rice
cooked meat of your choice
soy sauce

Boil 5 cups of water. Add brown rice and turn heat to low. Cover and simmer for 40-50 minutes, until water is absorbed and rice is tender. Heat oil in large skillet. Add onions, garlic, celery and carrots, cook 2 minutes, while stirring over medium heat. Add broccoli and mushrooms, cover skillet and cook 2 more minutes. Add the peppers and peas, cover skillet and cook on low heat for about 5 minutes (makes about 6 cups veggies). For each rice bowl, use about 1 cup of rice, 1 cup of veggies, and a little cooked protein (chopped chicken, beef, pork, ham, shrimp, sausage, ham tvp etc.). Serve with soy sauce, sweet and sour sauce, or other sauce of your choice. Thanks CJ!

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