Recipe for Stir-Fried Brown Rice and Vegetables

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 cup	Brown rice
1 tbl	Chicken bouillon granules
3 tbl	Vegetable oil, divided
1 cup	Carrots, thinly sliced
3 x	Green onions, sliced
1 med	Garlic clove, minced
1 lrg	Green pepper, sliced in thin
1 cup	Zucchini, thinly sliced
1 cup	Mushrooms, thinly sliced
1/2 cup	Slivered almonds

Instructions:

Instructions: Serving. Cook according to package directions, adding bouillon to water.

Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir fry about 1 minute. Add onions, garlic and green pepper. Stir fry one minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir fry about 2 minutes or until vegetables are barely tender-crisp. Add rice and stir to separate grains and heat through. Season to taste with soy sauce.

Serves 4-6.

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