| | Directions | | In 1-qt. saucepan, drain water and salt to boiling. Stir in uncooked brown rice. Cover and simmer 45-50 minutes or until tender. If using frozen pea pods, rinse under hot water to separate; drain. Heat wok over high heat; add oil. Stir-fry 2 minutes. Add more oil, if needed. Add mushrooms, pea pods and cooked rice to wok; stir-fry 2 to 3 minutes more. Stir in soy sauce. |
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| Ingredients | | - |  | 1 1/3 cups water |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup brown rice |
| - | | 1 cup fresh pea pods, halves crosswise, or 1 (6 ounce pkg frozen pea pods |
| - | | 4 green onions, bias-sliced into 1 inch lengths |
| - | | 1 tablespoon cooking oil |
| - | | 1/2 cup bias-sliced carrots |
| - | | 1 green pepper, cut into bite-size pieces (small) |
| - | | 1 clove garlic, minced (small clove) |
| - | | 1 cup sliced fresh mushrooms |
| - | | 1 tablespoon soy sauce |
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