Vegetable Brown Rice Stir Fry

SERVES: 2

PREP: 5 Min

COOK TIME: 20 Min

Brown rice usually requires a longer cook time than white rice, but thanks to the convenience of instant brown rice - and frozen veggies - you can get this nutritious dish ready fast.

What You'll Need

1 (3.5-ounce) boil-in-bag brown rice
1 tablespoon peanut or vegetable oil
3 tablespoons cashew halves
1 (16-ounce) package frozen broccoli, peppers, onions, and mushrooms
1 tablespoon cornstarch
3/4 teaspoon chicken bouillon granules
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
3/4 cup water
1 1/2 tablespoon soy sauce

What to Do

Prepare rice according to package directions; keep warm.
Heat oil in a large skillet over medium-high heat. Add cashews, and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.
Add frozen vegetables to skillet, and cook, stirring constantly, 6 to 8 minutes or until tender.
Combine cornstarch and next 3 ingredients in small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews, and serve immediately over rice.