1 red bell pepper
1 bunch broccoli florets
1 small can sliced water chestnuts
1 can organic baby ear corn
1/4 cup soy sauce
Sautee first three ingredients in olive oil and soy sauce until slightly
tender. Add zucchini and just before done add water chestnuts and baby corn.
I also sprinkled with sesame seeds. Let simmer for 2-3 minutes and serve
over brown rice.
1 med head of Cabbage-sliced thin (or shredded)
1/2 lb carrots- shredded or sliced thin (I like carrots so I use more)
1 bunch of radishes-sliced thin
2 green peppers-diced
2 cucumbers-sliced thin
mix and pour over veg.
1/2 cup oil
1/2 cup vinegar, I used balsamic
1 teas.garlic powder
1 teas paprika ( I have never put this in, but it is probably good)
freshly ground pepper
salt if desired
Brown Rice with Edamame and Vegetables
2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
½ teaspoon cumin
1 clove garlic minced
½ cup chopped green onion
Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.
While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Saute garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion.
Servings:4-6 entrée size
More to come…Stay Posted!