Oriental Brown Rice
- 4 Tbsp. sesame oil
- 1 c. brown rice
- 2 1/2 c. water
- 1 c. sliced mushrooms
- 1 c. chopped scallions
- 1 c. chopped celery
- 1 c. chopped green pepper
- 4 cloves mashed garlic
- 1 c. diced water chestnuts
- 1 c. green peas
- 3 Tbsp. tamari (soy sauce)
- 2 eggs
- Place 1 tablespoon oil in a skillet and heat.
- Add raw brown rice slowly, stirring continuously, until each grain is coated with oil.
- Pour water into a large saucepan; bring to a boil.
- Add oil-coated rice slowly and cover pot.
- Reduce heat to low, cover and cook for 30 minutes.
- Stir-fry mushrooms in 1 tablespoon of sesame oil; set aside.
- Add remainder of oil to skillet and stir-fry remaining vegetables and garlic.
- Add cooked mushrooms and rice.
- Add tamari.
- Quickly scramble the two eggs and break apart; add to mixture.
- Toss all lightly and serve.
- Makes 4 servings.
sesame oil, brown rice, water, mushrooms, scallions, celery, green pepper, garlic, water chestnuts, green peas, tamari, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=497300 (may not work)