Rice with Assorted Vegetables and Crushed Garlic in Stone Pot

More Fruit and Vegetables3 Less
Braised Chicken & Sweet Corn in Pumpkin Sauce, with Rice
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; sectioned100g
Rice1 bowl
Olive oil1 teaspoon
Onion, diced20g
Garlic, minced1 teaspoon
Assorted vegetables, chopped150g
Mushrooms (white mushrooms and white king oyster mushrooms), stemmed and shredded100g
Broth3 teaspoons
Salt1/2 teaspoon
Sugar1 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