Yield: 2 servings
|1 cup||Uncle Ben's Multigrain (approx. measure, enough for 2)|
|1 teaspoon||Olive oil|
|6 \N||Mushrooms, sliced|
|¼ \N||Yellow bell pepper, diced small|
|¼ \N||Red bell pepper, diced small|
|½ cup||Carrots, sliced thin and/or spinach, chopped|
|1 \N||Clove Garlic, mashed to pulp|
|1 tablespoon||Instant India|
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 (Seagram's Margarita cooler works <g>). Add Instant India then cooked rice. Stir-fry for a minute or two.
Variations: Peppers aren't 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 don't 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. 1⅖