Fried Multigrain Rice

* Exported from MasterCook *

FRIED MULTIGRAIN RICE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Vegetarian
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Uncle Ben's Multigrain
-(approx. measure, enough
-for 2)
1 t Olive oil
6 Mushrooms, sliced
1/4 Yellow bell pepper, diced
-small
1/4 Red bell pepper, diced
-small
1/2 c Carrots, sliced thin and/or
-spinach, chopped
1 Clove Garlic, mashed to
-pulp
1 tb Instant India

Rice: Ignore package directions. Cook in rice cooker
same as white rice. One time I reduced water to cut
cooking time close to directions; it came out tough.

Other: While rice is cooking, saute mushrooms, peppers
and carrots for 15-20 minutes. Add garlic and spinach
toward the end. If necessary, deglaze pan with
beverage of choice (Seagram's Margarita cooler works
<g>). Add Instant India then cooked rice. Stir-fry for
a minute or two.

Variations: Peppers aren't essential. I happened to
have them & they add color interest. Most people would
use half an onion, and maybe some green onion tops for
color. Bean sprouts, tofu and green peas would be good
additions. Soy sauce is traditional. Too salty and
unnecessary -- this rice is plenty brown enough.
Instant India was a stroke of genius. 'Indianized'
fried rice is better than oriental. The trick is don't
use so much that it tastes like Curried Rice. Lacking
Instant India you could fake it with curry powder and
finely diced onions.

Converted by MMCONV vers. 1.40



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