Rice And Oriental Vegetable Medley

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 1/2 cups quick-cooking brown rice (enough for 6 servings)
• 1 tablespoon canola oil
• 1 teaspoon dark sesame oil
• 1 tablespoon soy sauce
• 1/4 cup dry red wine or 1/4 cup sherry wine
• 4 cups broccoli florets
• 2 medium carrots, sliced diagonally, 1/2-inch thick
• 1 large red bell pepper, cut into 1-inch dice
• 1 cup small whole mushroom
• 1 cup canned baby corn, drained (or trimmed fresh snow peas)
• 1 (8 ounce) can water chestnuts, drained and liquid reserved
• 1 1/2 tablespoons cornstarch
• 1/4 cup chopped toasted cashews

Recipe

• 1 cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.
• 2 in a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.
• 3 cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.
• 4 add in the red pepper, mushrooms, baby corn, and water chestnuts.
• 5 stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.
• 6 dissolve the cornstarch in the liquid reserved from the water chestnuts.
• 7 add enough water to the cornstarch mixture to equal 1 cup of liquid.
• 8 add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.
• 9 spread the rice over the bottom of a large round casserole dish.
• 10 mound the vegetables over the rice; sprinkle with cashews.
• 11 serve immediately; pass around extra soy sauce.