Serves: 4
Total Calories: 441
1. Cook rice (see any Basic Boiled Rice or Steamed Rice recipe).
2. While the rice cooks, prepare topping.
3. Add to fully cooked rice as indicated below.
TOPPING:
1. Peel and dice carrots, sweet potatoes and tomatoes. Cut string beans in 1-inch lengths. Shell peas.
2. Leave the cooked rice still in its pot and stir in the vegetables, salt and pepper. Then cook, covered, 5 minutes more over medium heat.
3. Reduce heat to low and cook, covered, another 30 minutes. (If necessary, add a small amount of stock to keep the mixture moist.) Then serve.
VARIATION:
* For the vegetables, substitute asparagus, Chinese cabbage, Chinese white turnips and spinach.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Rice-Cooked, With Mixed Vegetable Topping recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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