Categories: Main Dish, Rice, Vegetarian

Ingredients

• 1 1/2 cups quick-cooking brown rice (enough for 6 servings)
• 1 tablespoon canola oil
• 1 teaspoon dark sesame oil
• 1 tablespoon soy sauce
• 1/4 cup dry red wine or 1/4 cup sherry wine
• 4 cups broccoli florets
• 2 medium carrots , sliced diagonally, 1/2-inch thick
• 1 large red bell pepper , cut into 1-inch dice
• 1 cup small whole white mushroom
• 1 cup canned baby corn , drained (or trimmed fresh snow peas)
• 1 (8 ounce) can water chestnuts , drained and liquid reserved
• 1 1/2 tablespoons cornstarch
• 1/4 cup chopped toasted cashews

Directions

1. Cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.

2. In a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.

3. Cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.

4. Add in the red pepper, mushrooms, baby corn, and water chestnuts.

5. Stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.

6. Dissolve the cornstarch in the liquid reserved from the water chestnuts.

7. Add enough water to the cornstarch mixture to equal 1 cup of liquid.

8. Add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.

9. Spread the rice over the bottom of a large round casserole dish.

10. Mound the vegetables over the rice; sprinkle with cashews.

11. Serve immediately; pass around extra soy sauce.

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