| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian, Rice |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Uncle Ben's Multigrain (approx. measure, enough for 2) |
| 1 |
ts |
Olive oil |
| 6 |
|
Mushrooms, sliced |
| 1/4 |
|
Yellow bell pepper, diced small |
| 1/4 |
|
Red bell pepper, diced small |
| 1/2 |
c |
Carrots, sliced thin and/or spinach, chopped |
| 1 |
|
Clove Garlic, mashed to pulp |
| 1 |
tb |
Instant India |
INSTRUCTIONS
Rice: Ignore package directions. Cook in rice cooker same as white rice.
One time I reduced water to cut cooking time close to directions; it came
out tough.
Other: While rice is cooking, saute mushrooms, peppers and carrots for
15-20 minutes. Add garlic and spinach toward the end. If necessary, deglaze
pan with beverage of choice (Seagram's Margarita cooler works <g>). Add
Instant India then cooked rice. Stir-fry for a minute or two.
Variations: Peppers aren't essential. I happened to have them & they add
color interest. Most people would use half an onion, and maybe some green
onion tops for color. Bean sprouts, tofu and green peas would be good
additions. Soy sauce is traditional. Too salty and unnecessary -- this rice
is plenty brown enough. Instant India was a stroke of genius. 'Indianized'
fried rice is better than oriental. The trick is don't use so much that it
tastes like Curried Rice. Lacking Instant India you could fake it with
curry powder and finely diced onions.
Converted by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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