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Stir-fried brown rice & vegetables

Yield: 4 Servings

Ingredients:

• 1 c Brown rice
• 1 tb Chicken bouillon granules
• 3 tb Vegetable oil; divided
• 1 c Carrots; thinly sliced
• 3 Green onions; sliced
• 1 md Garlic clove; minced
• 1 lg Green pepper; sliced in thin
• 1 c Zucchini; thinly sliced
• 1 c Mushrooms; thinly sliced
• 1/2 c Slivered almonds
• 4 tb Soy sauce; up to 5 t

Instructions:

Recipe by: From the personal files of CherAn Cook rice several hours before 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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