Stir-Fry With Brown Rice and Sautéed Mushrooms

Posted on September 2, 2010

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I love simple go-to recipes for nights like last night when my daughter had a make-up ballet class that ended at 7:00pm.  Since she is pretty much ready to turn into a pumpkin at that time, putting together a quick, healthy meal like stir-fry with brown rice is imperative.  The sautéed mushrooms accompaniment was for my mushroom-loving hubby.

I like to keep frozen vegetables on hand for quick meals like this one.  You can certainly use fresh, if you have the time to chop and slice.

Stir-Fry With Brown Rice and Sautéed Mushrooms

  • 1 Cup Brown Rice
  • 1 Package Sliced Mushrooms
  • 1 Tablespoon Earth Balance Buttery Spread
  • 1 Teaspoon Olive Oil
  • 1 Package Gardein Beefless Tips
  • 1 Package Frozen Peppers (or fresh veggies including peppers, onions, broccoli, carrots)
  • ½ Cup Tamari
  • 1 Teaspoon Fresh Parsley (optional)
  • Salt and Pepper to Taste

Brown Rice:

Prepare brown rice according to package directions.

Sautéed Mushrooms:

In small saucepan, combine mushrooms and butter.  Cook on low heat for 6-8 minutes.  Serve alongside or on top of stir-fry.

Stir-Fry:

Heat olive oil in wok or saute’ pan on medium low heat.  Brown beefless tips on all sides (about 3 minutes).  Add vegetables and cook an additional 2 minutes.  Add tamari, salt and pepper and cook for an additional 2 minutes.  Remove from heat and serve over rice.  Sprinkle with fresh parsley if desired.