Vegetables in Thai Sauce with Jasmine Rice
- 1 cup uncooked jasmine rice
- 1 teaspoon canola or corn oil
- 2 16-ounce packages frozen mixed stir-fry vegetables
- 1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems)
- 2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups fat-free milk
- 1 7-ounce bottle peanut satay sauce
- 2 tablespoons lime juice
- 1/4 cup unsalted dry-roasted peanuts
- Prepare the rice using the package directions, omitting the salt and margarine.
- Meanwhile, in a large saucepan, heat the oil over medium heat.
- Stir in the vegetables, basil, garlic, and red pepper flakes.
- Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
- Stir in the milk, satay sauce, and lime juice.
- Cook for 3 to 5 minutes, or until heated through, stirring occasionally.
- Serve over the rice.
- Sprinkle with the peanuts.
- (Per Serving)
- Calories: 315
- Total Fat: 11.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 4.0g
- Monounsaturated: 5.0g
- Cholesterol: 2mg
- Sodium: 247mg
- Carbohydrates: 43g
- Fiber: 6g
- Sugars: 15g
- Protein: 14g
- Dietary Exchanges
- 1 Starch
- 3 Vegetable
- 1 Carbohydrate
- 1 Lean Meat
- 1 1/2 Fat
jasmine rice, corn oil, vegetables, fresh basil, garlic, red pepper, milk, sauce, lime juice, peanuts
Taken from www.epicurious.com/recipes/food/views/vegetables-in-thai-sauce-with-jasmine-rice-375694 (may not work)