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Thursday, June 20, 2013
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Sautéed Veggies with Rice
Rice takes the lead in this dish. However, you can pretty much use whichever vegetables you see fit -- from carrots to spinach to mushrooms. Just take your pick of produce.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
1 tbsp. vegetable oil
2 cups chopped onion
1 1/2 tsp. dried basil
1 cup diced red bell pepper
1 cup thinly sliced carrot
4 cups torn spinach
1 cup chopped mushrooms
1/4 tsp. salt
3 garlic cloves, minced
2 tbsp. low-sodium soy sauce
1/4 tsp. black pepper
3 cups hot cooked white rice
Methods/steps
Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes. Add spinach, mushrooms, salt, and garlic; sauté 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice.
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