| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg08 | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Converted Rice |
| 3 | c | Water |
| 2 | Stal Broccoli | |
| 2 | T | Olive Oil |
| 1 | Onion, chopped | |
| 1 | Carrot, Thinly Sliced On | |
| The Diagonal | ||
| 2 | Garlic Cloves, minced | |
| 1/2 | Yellow Or Red Bell Pepper | |
| minced | ||
| 2 | T | Teriyaki Sauce |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 14.7mg
Sodium: 622.4mg
Potassium: 204.6mg
Carbohydrates: 7.8g
Fiber: 1.1g
Sugar: 4.1g
Protein: 4.6g