Stir-fried Brown Rice & Vegetables

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stir-fried Brown Rice & Vegetables

asian, side dish

1 cup brown rice
1 tablespoon chicken bouillon granules
3 tablespoon vegetable oil; divided
1 cup carrots; thinly sliced
3 green onions; sliced
1 medium garlic clove; minced
1 large green pepper; sliced in thin
1 cup zucchini; thinly sliced
1 cup mushrooms; thinly sliced
1/2 cup slivered almonds
4 tablespoon soy sauce; up to 5 t

Recipe by: From the personal files of CherAn Cook rice several hours before serving. Cook according to package directions, adding bouillon to water. Heat 1 tablespoon oil in wok or skillet over high heat. Add carrots, stir fry about 1 minute. Add onions, garlic and green pepper. Stir fry one minute. Add more oil as needed. Add zucchini, mushrooms and almonds. Stir fry about 2 minutes or until vegetables are barely tender-crisp. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serves 4-6.