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Brown and Wild Rice with Asian Vegetables Recipe

 


Yield: 22


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Brown and Wild Rice Mix To a hotel pan, add 12 Cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400ºF, and cook for 40 minutes or until rice is tender. Do not over cook Stir fry mushrooms and snow peas in vegetable oil for 2 minutes just to heat through. When rice is cooked remove from oven and let stand for 5 minutes. Before serving, stir gently and season with salt and five spice. Mix in stir fried mushrooms, almonds and snow peas. Fluff rice and serve.

hot water
vegetable oil
straw mushrooms
almonds, sliced
snow peas, sliced
Chinese Five Spice
Sea Salt, Mediterranean Coarse Grind
Ingredients Quantities Instructions
Brown and Wild Rice Mix 1 package To a hotel pan, add 12 Cups of hot water, 2 oz of butter or margarine (optional), and contents of package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400ºF, and cook for 40 minutes or until rice is tender. Do not over cook Stir fry mushrooms and snow peas in vegetable oil for 2 minutes just to heat through. When rice is cooked remove from oven and let stand for 5 minutes. Before serving, stir gently and season with salt and five spice. Mix in stir fried mushrooms, almonds and snow peas. Fluff rice and serve.

hot water 12 cups
vegetable oil 1 tsp
straw mushrooms 2 cups
almonds, sliced 1 cup
snow peas, sliced 1 cup
Chinese Five Spice 1 tsp
Sea Salt, Mediterranean Coarse Grind 1 tsp
Ingredients Quantities Instructions
No Resize Selected

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