Entree Recipes

Vegetable Stir-Fry with Rice

RICE
2 cups brown rice or mix of brown and wild rice
5 cups hot water

STIR-FRY
1 tablespoon olive oil
1 large onion, cut into thin wedges
8 cups (2-3 lbs. fresh or frozen) stir-fry vegetables, such as broccoli, cauliflower, red pepper strips, carrots, mushrooms, sugar snap peas, water chestnuts, etc.

SAUCE
1 cup vegetable broth
1/4 cup Bragg Liquid Aminos or light soy sauce
1/4 cup lemon juice
2 cloves garlic, minced
2 teaspoons sugar
1/4 cup flax seeds, ground

Mix water and rice in large microwavable dish. Cover and microwave on high for 8 minutes, stir with fork, then microwave at 1/3 power for 40-45 minutes or until tender. Stir with fork and let stand to absorb remaining moisture.

Pour olive oil into large skillet or wok over medium heat. Add onions and vegetable mixture. Stir-fry for 5-10 minutes or until crisp tender.

While vegetables are cooking, combine sauce ingredients in small bowl. When vegetables are done, pour sauce over vegetables and cook and stir for one minute or until heated through.

Serve vegetable mixture over rice or stir both together and serve.

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