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Brown Rice Veggie Stir-Fry -- e

Source of Recipe

Quick Cooking Magazine
Brown Rice Veggie Stir-Fry
Exchanges
Serves: 4
Ready in 30 minutes or less

2 T. water
2 T. light soy sauce
1 T. olive or vegetable oil
1 c. sliced zucchini
1 c. shredded cabbage
1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 c. cooked brown rice
1/4 c. diced fresh tomato
1/4 c. grated carrot

In a skillet, combine first 3 ingredients; add the next 4 ingredients. Stir-fry for 4-5 minutes or until vegetables are crisp-tender. Add the rice, tomato and carrot. Stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds if desired.

One 3/4 c. serving equals: 107 calories, 461 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, 4 gm fat. ++++ Exchanges: 1 starch, 1 fat.