Stir-Fried Brown Rice

Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice.

Yield: 7 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 1  teaspoon  olive oil
• 1  cup  chopped celery
• 1  cup  thinly sliced carrot
• 1  cup  chopped onion
• 2  teaspoons  ground cumin
• 2  teaspoons  minced peeled fresh ginger
• 2 1/2  cups  low-sodium chicken broth
• 2  cups  uncooked instant brown rice
• 1/3  cup  dried tomato sprinkles
• 2  cups  frozen English peas, thawed

Preparation

1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.

Nutritional Information

Calories:

138 (14% from fat)

Fat:

2.2g (sat 0.4g,mono 0.0g,poly 0.0g)

Protein:

5g

Carbohydrate:

26g

Fiber:

4.2g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

110mg

Calcium:

0.0mg