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    You are in: Home / Recipes / Vegetable-Brown Rice Stir-Fry Recipe
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    Vegetable-Brown Rice Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    mama smurf's Note:

    Found this in the magazine "The Best of Mr. Food 15-Minute Recipes". For a quick meal it is pretty good and quick to make. I did change it a little. I use regular brown rice, fresh minced garlic and ginger and chicken stock instead of bouillon and water. I have listed the ingredients from the magazine. You could add any cooked meat to make it a complete dinner.

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    1. 1
      Prepare rice according to package directions. Keep warm.
    2. 2
      Heat oil in a large skillet over medium-high heat. Add cashews and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
    3. 3
      Add frozen vegetables to skillet, and cook, stirring constantly, 6-9 minutes or until tender.
    4. 4
      Combine cornstarch and next 3 ingredients in a small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews and serve immediately over rice.

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    Nutritional Facts for Vegetable-Brown Rice Stir-Fry

    Serving Size: 1 (404 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 402.6
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 2.7 g
    Cholesterol 0.1 mg
    Sodium 1034.4 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 9.1 g
    Sugars 4.5 g
    Protein 13.9 g

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