| 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
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