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Rainbow Rice
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Rainbow Rice

Servings

4-5

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS and EQUIPMENT:
Sauté Pan
Sauce Pan
Stove Top
Measuring Cups and Spoons
Cutting Board
Knife
Yield: 4-5 Servings

Ingredients

  • 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

  • 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

  • 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!
  • 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.