This is a delicious way to use leftover brown rice. Pick any vegetables that are in season and reasonably priced at the market.
Ingredients, Serves 6
1/2 – 1 tsp garlic, crushed
1 cup water
1/2 – 1 tsp ginger, grated
6 cups mixed chopped vegetables of your choice (fresh or frozen)
4 cups cooked brown rice
2 tbsp Bragg’s Liquid Aminos or low sodium soy sauce, or more to taste
Place the water in a wok or large non-stick frying pan. Add the garlic and ginger and heat until water boils. Add the vegetables and cook, stirring frequently, until vegetables are crisp tender. Stir in the rice and soy sauce. Cook until heated through, about 2 minutes.
Hint: Use a variety of vegetables for color and flavor. Some examples are: carrots, broccoli, red peppers, green onions, celery, snow peas, bok choy, etc. Cut them into uniform sizes so they all cook in about the same length of time.
Find more healthy recipes: https://www.drmcdougall.com/health/education/recipes/mcdougall-recipes/