Fried Multigrain Rice

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Fried Multigrain Rice Ingredients

1 ts Olive oil	1/2 c Carrots, sliced thin and/or
6 Mushrooms, sliced	1 Clove Garlic, mashed to
1/4 Yellow bell pepper, diced	1 tb Instant India
1/4 Red bell pepper, diced

Instructions for Fried Multigrain Rice

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 (Seagrams Margarita cooler works ). Add Instant India then cooked rice. Stir-fry for a minute or two. Variations: Peppers arent 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 dont 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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