1 1/4 cups chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 1/2 cups instant brown rice
1 tbsp. cornstarch
1/2 cup water
2 cups frozen vegetables (broccoli, red peppers, bamboo shoots, & mushrooms)

Bring broth, soy sauce, ginger and garlic powder to a boil.
Stir in rice. Reduce heat, cover. Simmer for 5 minutes.
Meanwhile, mix cornstarch with water.
Add to rice along with vegetables.
Bring to a boil to thicken.
Remove from heat and let stand 5 minutes.

Makes 4 servings.

Filed under: Recipes

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