*  Exported from  MasterCook  *
 
                           FRIED MULTIGRAIN RICE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Uncle Ben’s Multigrain
                         -(approx. measure, enough
                         -for 2)
    1       t            Olive oil
    6                    Mushrooms, sliced
      1/4                Yellow bell pepper, diced
                         -small
      1/4                Red bell pepper, diced
                         -small
      1/2   c            Carrots, sliced thin and/or
                         -spinach, chopped
    1                    Clove Garlic, mashed to
                         -pulp
    1       tb           Instant India
 
   Rice: Ignore package directions. Cook in rice cooker
   same as white rice. One time I reduced water to cut
   cooking time close to directions; it came out tough.
   
   Other: While rice is cooking, saute mushrooms, peppers
   and carrots for 15-20 minutes. Add garlic and spinach
   toward the end. If necessary, deglaze pan with
   beverage of choice (Seagram’s Margarita cooler works
   <g>). Add Instant India then cooked rice. Stir-fry for
   a minute or two.
   
   Variations: Peppers aren't essential. I happened to
   have them & they add color interest. Most people would
   use half an onion, and maybe some green onion tops for
   color. Bean sprouts, tofu and green peas would be good
   additions. Soy sauce is traditional. Too salty and
   unnecessary -- this rice is plenty brown enough.
   Instant India was a stroke of genius. 'Indianized'
   fried rice is better than oriental. The trick is don't
   use so much that it tastes like Curried Rice. Lacking
   Instant India you could fake it with curry powder and
   finely diced onions.
   
   Converted by MMCONV vers. 1.40
  
 
 
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