| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg08 | 4 | servings | ||
INGREDIENTS
| 1 1/2 | c | Converted Rice |
| 3 | c | Water |
| 2 | lg | Stal Broccoli |
| 2 | tb | Olive Oil |
| 1 | lg | Onion; chopped |
| 1 | sm | Carrot; Thinly Sliced On |
| ; The Diagonal | ||
| 2 | Garlic Cloves; minced | |
| 1/2 | Yellow Or Red Bell Pepper; minced | |
| 2 | tb | Teriyaki Sauce |
| 2 | tb | Fresh Orange Juice |
| 1 | ds | Ground Cayenne |
| 1/3 | c | Chopped Cashews |
INSTRUCTIONS
Bring rice and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes, or until water is absorbed. Keep covered and set aside. Meanwhile, peel broccoli stems and cut into thin, 2 inch sticks. Chop broccoli tops. Heat oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until onion is translucent, about 3-4 minutes. Add carrot and garlic and cook, stirring 2-3 minutes, or just until carrots are crisp tender. Add bell pepper and broccoli, teriyaki sauce, orange juice and cayenne and stir to combine. Cover and simmer 4-5 minutes or just until vegetables are frim-tender. Stir in cashews. Serve over rice. NOTES : From "The No Tofu Cookbook" Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0l.
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