Brown Rice With Vegetables

5.0 (1 reviews)

1 lb. bean sprouts
1 lb. broccoli florettes
4 carrots, shredded
1 lb. yellow squash, outer skin portion, julienned
1/2 lb. snow peas, julienned
5 black shiitake mushrooms, soaked 10 minutes, drained, and slivered
1 tsp. vegetable oil
4 cups cooked, short grain brown rice
tamari, to taste
3 oz. raw pine nuts

• Fill a large pan with water and bring to a boil. Add the vegetables and boil for 30 seconds. Remove from the water and drain.
• Heat a large skillet, then coat the skillet with the oil. Add the vegetables and rice and stir-fry for about 3 minutes. Add tamari to taste, sprinkle with the pine nuts, and continue to cook for 2 minutes.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind