Steamed Chinese Vegetables With Brown Rice Recipes
STEAMED CHINESE VEGETABLES WITH BROWN RICE
Number Of Ingredients 12
Steps:
- 1. Place Steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender. 2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 570mg Carbohydrate 38g (Dietary Fiber 6g) Protein 7g %DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10% DIET EXCHANGES: 2 Starch, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STEAMED CHINESE VEGETABLES WITH BROWN RICE
Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
- Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.
Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg
VEGETABLE BROWN RICE
Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts : Calories 305 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
STEAMED VEGGIES AND RICE
Make and share this Steamed Veggies and Rice recipe from Food.com.
Provided by Sarah
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the rice.
- Steam the vegetables.
- When rice and vegetables are done, layer the vegetables on top of the rice.
- Sprinkle sunflower seeds and shredded mozzarella on top.
- Finish with a squeeze of lemon juice.
- Enjoy!
Nutrition Facts :
STEAMED CHINESE VEGETABLES WITH BROWN RICE
Number Of Ingredients 12
Steps:
- 1. Place Steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender. 2. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whick until blended. Add vegetables toss. Serve over rice. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 570mg Carbohydrate 38g (Dietary Fiber 6g) Protein 7g %DAILY VALUE: Vitamin A 50% Vitamin C 68% Calcium 6% Iron 10% DIET EXCHANGES: 2 Starch, 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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