Vegetables in Thai Sauce with Jasmine Rice Recipe

Name: Vegetables in Thai Sauce with Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked jasmine rice; 1 teaspoon canola or corn oil; 2 16-ounce packages frozen mixed stir-fry vegetables; 1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems); 2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes; 2 cups fat-free milk; 1 7-ounce bottle peanut satay sauce; 2 tablespoons lime juice; 1/4 cup unsalted dry-roasted peanuts

Servings: persons

1 cup uncooked jasmine rice
1 teaspoon canola or corn oil
2 16-ounce packages frozen mixed stir-fry vegetables
1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cups fat-free milk
1 7-ounce bottle peanut satay sauce
2 tablespoons lime juice
1/4 cup unsalted dry-roasted peanuts

1
Prepare the rice using the package directions, omitting the salt and margarine.
2
Meanwhile, in a large saucepan, heat the oil over medium heat.
3
Stir in the vegetables, basil, garlic, and red pepper flakes.
4
Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
5
Stir in the milk, satay sauce, and lime juice.
6
Cook for 3 to 5 minutes, or until heated through, stirring occasionally.
7
Serve over the rice.
8
Sprinkle with the peanuts.
9
(Per Serving)
10
Calories: 315
11
Total Fat: 11.5g
12
Saturated: 1.5g
13
Trans: 0.0g
14
Polyunsaturated: 4.0g
15
Monounsaturated: 5.0g
16
Cholesterol: 2mg
17
Sodium: 247mg
18
Carbohydrates: 43g
19
Fiber: 6g
20
Sugars: 15g
21
Protein: 14g
22
Dietary Exchanges
23
1 Starch
24
3 Vegetable
25
1 Carbohydrate
26
1 Lean Meat
27
1 1/2 Fat

456

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 10 ingredients. The key ingredients include: 1 cup uncooked jasmine rice, 1 teaspoon canola or corn oil, 2 16-ounce packages frozen mixed stir-fry vegetables, 1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems), and more.

Yes, Vegetables in Thai Sauce with Jasmine Rice 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.

Vegetables in Thai Sauce with Jasmine Rice

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