Tossed Rice
By Mary McDougall
This is another meal that I have been preparing for at least 25 years. It is simple, yet delicious, and can be varied according to the assorted vegetables that you have on hand at various times of the year.
Serves: 4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
Directions
1 Place the broth in a large saute pan and heat. Add vegetables, soy sauce and optional chili garlic sauce. Cook, stirring frequently for 5 minutes, then add the remaining seasonings. Continue to cook and stir for another 5 minutes. Place the hot cooked rice in a large bowl. Add the vegetable mixture and toss to mix well. Add chopped tomatoes, if in season, toss again and serve.
Hint: Use an assortment of your favorite vegetables that are cut into bite-sized pieces. This can easily be varied according to the seasons. For example, in the winter I usually use chopped onions, chopped celery, broccoli, and kale. In the spring I will use green onions, snow peas and asparagus. In the late summer I will add fresh tomato wedges from our garden. I usually have cooked brown rice in my freezer which can easily be reheated, so I can have this meal on the table in less than 15 minutes.
