Ingredients:
1/2 cup uncooked brown rice
2 cups chicken stock
1 tablespoon minced garlic
1 1/2 tablespoons minced fresh ginger
1/2 cup finely diced red onions
1/3 cup diced and peeled carrots
1/3 cup finely diced red bell peppers
1/2 cup small broccoli florets
1/2 cup sliced straw mushrooms or 1/2 cup shitake mushrooms
1/3 cup snow peas, finely diced
1/3 cup fresh peas or 1/3 cup frozen peas
1/2 cup diced fresh pineapple
1/3 cup diced yellow squash
1/3 cup asparagus spears, cut into 1/2-inch slices
3 tablespoons chopped cilantro
1 pinch white pepper
Directions:
Place the rice and stock in a saucepan and bring it to a boil.
Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed.
Set the mixture aside.
Spray a wok or large non-stick pan with cooking spray.
Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft.
Add the onions and carrots and stir-fry for 2 minutes.
Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer.
Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes.
Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined.
Serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 42 min.