Brown Rice with Vegetables and Mushrooms

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4 cups brown rice cooked
1 cup cut green beans
1 1/2 cup shredded cabbage
Optional 2 cups broccoli florets
1 cup frozen corn, thawed
2 large carrots, peeled and sliced
1 cup frozen peas, thawed
1 stalk celery, chopped
2 Roma tomatoes, chopped
2 1/2 cups Crimini mushrooms (not Button)
1 cup sweet green and red peppers, seeded and diced
1/4 cup olive oil
Salt to taste
2 1/2 Tbsp. sweet paprika powder
1 Tbsp. garlic powder
2 Tbsp. onion powder
1/2 tsp. Italian Seasoning
1 tsp. turmeric powder

In a large skillet, put the tomatoes, the paprika, garlic powder, onion powder, herbs, salt, the mushrooms and the oil,
leave to cook a bit with a little bit of water, till the mushrooms are soft (about ten minutes). Add the cabbage, and cook it, stirring, for some minutes.
In a separate pan, cook slowly for no more than 6 or 7 minutes the green beans,the corn, and the carrots in a little bit of water. Cook until tender-crisp. When the veggies are done,
drain (do not discard the water) and add to the skillet where the mushrooms are. Add the broccoli, the peas and the celery. Cook for about 5 minutes, then add the rice and the seasonings, mixing well.
If the mixture is a bit too dry, add some of the water where the carrots, green beans and corn cooked. Add water to taste, let all heat through for about 5 to 6 minutes. Make sure that it doesn't come
out too dry nor too soggy. Add an extra Tbsp. olive oil if needed to make it moist.
If you want to, you can add some olives before serving or cooked asparagus spears.

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