Sautéed rice with vegetables recipe

Great way to make a healthy rice recipe full of vegetables... Sautéed rice with vegetables

Serve this healthy and delicious dish for dinner. It is also great reheated for lunch the next day.

Sautéed rice with vegetables

Makes 6 servings
Ingredients

1 pound bean sprouts (see sprouts)
1 pound broccoli, chopped
4 carrots, grated
1 pound yellow squash, cut into thin strips julienne style
Snow peas ½ pound chopped into thin strips julienne style (or green beans)
5 dried black shiitake mushrooms, soaked for 10 minutes, drained and cut into strips
1 tsp. vegetable oil
4 cups short-grain rice, cooked tamari, Bragg's amino or soy sauce to taste
3 ounces of chopped raw nuts; pignolias (pine nuts), peanut or cashew (cashew) are good choices
1 tsp. toasted sesame oil (optional)

Procedure

Boil water in a large pot. Then add the steamed vegetables and cook for 30 seconds. Remove them from heat and drain. Heated in a pan and cover the bottom with vegetable oil. Add vegetables and rice. Sofríelos for approximately 3 minutes. Season to taste with tamari or soy sauce, sprinkle nuts on top and cook 2 minutes more. Pour the sesame oil over before serving.