Rainbow Rice | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Wednesday, 18 February 2015 14:58

Rainbow Rice

TOOLS and EQUIPMENT:

Sauté Pan

Sauce Pan

Stove Top

Measuring Cups and Spoons

Cutting Board

Knife

 

Yield: 4-5 Servings

INGREDIENTS FOR THE VEGGIES

1 cup frozen Green Peas

1 cup Celery, washed, sliced on the diagonal into ½-inch pieces and then measured

1 cup Red Pepper, washed, seeded, cut into 1/4-inch sticks and then measured

1 cup Carrots washed, seeded, cut into 1/4-inch sticks and then measured

2 Tbsp. Canola Oil

2 cloves Garlic, minced

1 Tbps. minced fresh Ginger

3 Tbsp. Soy Sauce

DIRECTIONS FOR THE VEGGIES

Heat oil in a sauté pan over medium-high heat.

Add the peas, celery, and red peppers and sauté for five minutes.

Add the garlic, ginger and soy sauce and sauté for another 2 minutes. 

Do not overcook.  Vegetables should still be crisp and crunchy.  

Serve immediately over brown rice.

Tip: Top with 16 oz diced tofu for a complete meal!

INGREDIENTS FOR THE BROWN RICE

1 Tbsp. Canola Oil

½ cup Onion, diced into ¼-inch pieces

½ Tbsp. Minced Garlic

1 cup uncooked Brown Rice

2 ½ cups Water

Salt and Pepper to taste

DIRECTIONS FOR THE BROWN RICE

In a saucepan, over medium-high heat, add oil and onions. Stir.  Add garlic and rice.

Add water and season with salt and pepper to taste.

Bring to a boil.

Reduce heat to medium-low and cover.

Simmer for 30 minutes or until the water is absorbed.

 

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Approved CEU Provider of:

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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