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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I have been making this for several years and I don't know why it hasn't occurred to me to post it here! It is a very quick and simple rice pilaf with great flavor, and you will feel good knowing it didn't come from a box. It is also a great way to use up leftover cooked rice (if such a thing exists). If your family likes rice dishes I might advise doubling the recipe; we tend to get pretty competitive over it LOL. The original recipe is from The Best Kept Secrets of Low Fat Cooking by Sandra Woodruff, but I have made a few minor tweaks to suit our preferences. Prep time does not include time to cook rice. Ingredients:
1 tablespoon smart balance butter spread |
2/3 cup broccoli, chopped (make it tiny) |
1/3 cup frozen peas |
1/3 cup frozen corn (you can also use frozen mixed veggies for peas and corn) |
1/3 cup red bell pepper, chopped fine |
1/3 cup mushroom, chopped |
3 tablespoons green onions, white parts only |
2 cups cooked brown rice |
3/4-1 tablespoon soy sauce (i use bragg's liquid aminos here, make it to taste) |
1 tablespoon water |
1/8 teaspoon salt |
1 dash garlic powder, to taste (optional) |
Directions:
1. Place Smart Balance in a large skillet and melt over medium-high heat.
2. Add the broccoli, corn, red pepper, mushrooms, and green onions. Cover and cook for about 3 minutes, stirring frequently.
3. Add the rice, soy sauce, water, salt, and optional garlic powder to the skillet and cook uncovered just long enough to heat through. Add more water or some broth if the mixture seems too dry.
4. FYI-the original recipe calls for 2 T vegetable or chicken broth instead of the soy sauce/water combo, but I rarely have a spare 2 T broth laying around so I started using Bragg's instead. Feel free to experiment!
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