Best Brown Rice Veggie Stir Fry Recipes

BROWN RICE VEGGIE STIR-FRY

Brown Rice Veggie Stir-Fry image

"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds

Steps:

In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.

VEGGIE TOFU STIR-FRY WITH SESAME SEEDS OVER BROWN RICE

Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice image

Make and share this Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice recipe from Food.com.

Provided by mielhollinger

Categories Soy/Tofu

Time 1h37m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs firm tofu, cut into 1-inch cubes
3 tablespoons reduced-sodium soy sauce
2 1/4 cups vegetable broth or 2 1/4 cups water
3/4 cup brown rice
1 tablespoon canola oil or 1 tablespoon olive oil
4 cloves garlic, peeled and minced
1 medium yellow onion, peeled and thinly sliced
1 lb broccoli, washed,trimmed,and cut into bite-size pieces
2 large red peppers, washed,cored,seeded,and thinly sliced
1/2 lb button mushroom, washed and thinly sliced
1 (6 ounce) can water chestnuts, drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup sesame seeds

Steps:

Place tofu in a colander and drain 10 minutes.
Pat dry with paper towels.
Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
Slowly stir in rice, cover, and reduce heat to low.
Simmer 40 minutes, or until all the water is absorbed.
Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
Serve over the cooked rice.