Rice with Assorted Vegetables and Crushed Garlic in Stone Pot
Carmela Lee, Registered Dietitian (UK); Education Sub-committee of Hong Kong Nutritional Association, said "Mushrooms belong to the vegetable group. They are rich in dietary fibre, and yet distinct from other leafy vegetables for their taste and texture. The mushrooms and sweet peppers (in three colours) give this rice in stone pot extra sensation."
Ingredients (Serve 1):
| Sweet peppers, red, yellow and green; sectioned | 100g |
| Rice | 1 bowl |
| Olive oil | 1 teaspoon |
| Onion, diced | 20g |
| Garlic, minced | 1 teaspoon |
| Assorted vegetables, chopped | 150g |
| Mushrooms (white mushrooms and white king oyster mushrooms), stemmed and shredded | 100g |
| Broth | 3 teaspoons |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
Cooking Method:
| 1. | Blanch the sweet peppers and assorted vegetables. Let stand. |
| 2. | Put rice in a stone pot. Let stand. |
| 3. | Heat the wok and add oil. Put in onion, crushed garlic and the sweet peppers, and stir fry until aroma comes out. Then add the vegetables, mushrooms, broth and seasonings. Continue to stir-fry until thoroughly done. Put all ingredients on top of the rice and serve. |
Per Serving:
| Energy (kcal) | 345 |
| Carbohydrate (g) | 63 |
| Protein (g) | 8 |
| Fat (g) | 1 |
| Sugar (g) | 7 |
| Sodium (mg) | 1173 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by GM Kitchen.
Extract from CookSmart, Issue 15
