Steamed Chinese Vegetables With Brown Rice Recipes

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steps:

• Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
• Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steps:

• 1. Place Steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender. 2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 570mg Carbohydrate 38g (Dietary Fiber 6g) Protein 7g %DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10% DIET EXCHANGES: 2 Starch, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAMED BROWN RICE

Steps:

• Heat oil in a large pot over medium-high heat.
• Add rice and stir until it begins to crackle, about two minutes.
• Add water and seasonings.
• Cover pot, bring to a boil and reduce heat to a low simmer.
• Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
• Remove from heat, transfer to a serving dish, and serve at once.