Rice and Oriental Vegetable Medley Recipe

Name: Rice and Oriental Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups quick-cooking brown rice (enough for 6 servings); 1 tablespoon canola oil; 1 teaspoon dark sesame oil; 1 tablespoon soy sauce; ¼ cup dry red wine or ¼ cup sherry wine; 4 cups broccoli florets; 2 medium carrots, sliced diagonally, 1/2-inch thick; 1 large red bell pepper, cut into 1-inch dice; 1 cup small whole white mushroom; 1 cup canned baby corn, drained (or trimmed fresh snow peas); 1 (8 ounce) can water chestnuts, drained and liquid reserved; 1 ½ tablespoons cornstarch; ¼ cup chopped toasted cashews

Servings: persons

1 ½ cups quick-cooking brown rice (enough for 6 servings)
1 tablespoon canola oil
1 teaspoon dark sesame oil
1 tablespoon soy sauce
¼ cup dry red wine or ¼ cup sherry wine
4 cups broccoli florets
2 medium carrots, sliced diagonally, 1/2-inch thick
1 large red bell pepper, cut into 1-inch dice
1 cup small whole white mushroom
1 cup canned baby corn, drained (or trimmed fresh snow peas)
1 (8 ounce) can water chestnuts, drained and liquid reserved
1 ½ tablespoons cornstarch
¼ cup chopped toasted cashews

1
Cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.
2
In a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.
3
Cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.
4
Add in the red pepper, mushrooms, baby corn, and water chestnuts.
5
Stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.
6
Dissolve the cornstarch in the liquid reserved from the water chestnuts.
7
Add enough water to the cornstarch mixture to equal 1 cup of liquid.
8
Add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.
9
Spread the rice over the bottom of a large round casserole dish.
10
Mound the vegetables over the rice; sprinkle with cashews.
11
Serve immediately; pass around extra soy sauce.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups quick-cooking brown rice (enough for 6 servings), 1 tablespoon canola oil, 1 teaspoon dark sesame oil, 1 tablespoon soy sauce, and more.

Yes, Rice and Oriental Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Oriental Vegetable Medley

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