Thursday, March 24, 2011

Brown Rice Pilaf/Healthy Fried Rice

Love fried rice?  This is a simple, fresh, and healthy alternative.  This is also another one of those clean out your refrigerator, anything goes, recipes so you may not even have to shop (isn’t that great? I thought you’d like that!)  Its also so yummy and the leftovers last as long as you can (midnight snack, anyone?).  Use any rice you’d like, but I picked up a bag of Goya long grain brown rice for $1.60 per pound, and I will not be making the whole pound.  I also will be using the veggies left over from the pizza I made earlier this week! So, here we go:
1 ½ cup water
Dash salt
¾ cup uncooked brown rice
2 tablespoons olive oil
2 cloves garlic, minced
1-inch ginger, minced
1 medium onion, chopped
3 carrots, chopped
6 button mushrooms, sliced
½ yellow pepper, diced
1 small head broccoli, chopped into small florets
One medium tomato, quartered and sliced
2 eggs beaten
Small bunch cilantro, minced
3 scallions, chopped
Boil the water and salt in a small pot.  Add the brown rice, bring back to a boil, and lower the heat.  Simmer for 40 minutes. While the rice is cooking chop your veggies!
Heat the oil in a large skillet.  Add the onions and garlic and cook until the onions are translucent.  Add any seasoning that you want or have (I added cumin and red pepper flakes).  Add the mushrooms and cook for about 5 minutes, until browned.  Add carrots, peppers, and broccoli. Cook until veggies are no longer raw, but still crunchy. Add tomato slices and heat through.
When you are nearly ready to eat (rice is done and veggies cooked) pour the eggs into the skillet and stir until fully set.  Mix the veggies into the cooked rice.  Spoon into bowls and garnish with scallions and cilantro.

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