Easy to Do it Yourself Recipes

Brown Rice & Veggie Stir Fry

a Recipe by Jake Nobello

Ingredients:

3-4 brown mushrooms, sliced

1 tablespoon butter

Salt and pepper to taste

1 cup yellow beans, trimmed and halved

2 stalks of celery, chopped

1 onion, chopped

1 yellow bell pepper, diced

Fresh dill herb (or dried dill), to taste

2-3 cups cooked brown rice

1 tablespoon butter

1 tablespoon olive oil

1/3 cup water

Himalayan salt, to taste

Instructions:

In a pan, melt 1 tablespoon of butter over medium heat. Add the sliced brown mushrooms, and season with salt and pepper. Cook the mushrooms until they turn golden brown. Set them aside.

In the same pan, add the yellow beans, chopped celery, onions, diced yellow bell pepper, and dill herb. Season with salt and pepper to taste. Stir-fry the vegetables until they are slightly tender, yet still crisp, which is known as "al dente."

Add the cooked brown rice to the pan with the stir-fried veggies. Mix everything together to combine.

Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. Toss the rice and veggies in the butter and olive oil, coating them evenly.

Pour 1/3 cup of water into the pan to add steam and moisture to the stir-fry. Continue stirring and cooking until the rice and vegetables are heated through.

Adjust the seasoning with Himalayan salt or any other preferred salt to suit your taste.

Finally, add the previously cooked golden brown mushrooms back into the pan. Gently mix them into the rice and veggies.

Your delicious Brown Rice & Fresh Veggie Stir Fry is now ready to be served. This dish is packed with nutritious vegetables and the nutty goodness of brown rice, making it a wholesome and flavorful meal. Enjoy!

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