| Back in the day when I cooked with white rice, I had a recipe for
fried rice that included scrambled eggs and soy sauce. This healthier version starts with
a blend of wild & brown rice, incorporates more veggies than the original recipe, and
skips the eggs and soy sauce. It makes a great side dish for fish or poultry. 1. Heat 1 Tbsp olive oil in large skillet over medium-high heat. Sauté for 1-2 minutes just until tender crisp: 1˝ cups broccoli florets 2 carrots, julienned 4 -5 mushrooms, sliced 3 cloves garlic, minced2 . Clear a spot in the middle of the vegetables and pour in:1 Tbsp olive oil 3. Stir in: 2 cups cooked brown & wild rice (cooled in refrigerator) 2 green onions, sliced ˝ tsp garlic powder˝ tsp Mrs. Dash’s seasoning Pinch of pepper 4. Cook, stirring until rice and onion are heated through, approximately 2-3 minutes. Serves 4-5.Note: You could sauté the green onion with the other vegetables, but I like to add them at the end so they retain their crunchiness.
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