Recipe: Asian-Style Two-Rice Stir-Fry (using brown rice and wild rice)

ASIAN-STYLE TWO-RICE STIR-FRY

1 1/2 cups uncooked instant brown rice
1 cup uncooked instant wild rice
1 1/2 cups refrigerated or frozen fat-free egg product, thawed
1 tablespoon oil
1 stalk celery, thinly sliced (1/2 cup)
1 small red bell pepper, cut into long, thin strips
2 cans (8 ounces each) sliced water chestnuts, well drained
1 (9 ounce) package frozen sweet peas in a pouch, thawed
1/4 cup lite soy or tamari sauce
1/4 teaspoon ground black pepper
1/2 cup thinly sliced green onions

In medium saucepan, combine amount of water specified on both rice packages (about 2 1/2 cups); omit margarine and salt. Bring to a boil. Stir in brown and wild rice. Reduce heat; cover and simmer 5 minutes. Remove from heat; let stand, covered, for 5 minutes.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add egg product; cook over medium-low heat, without stirring, until top is no longer wet. Do not turn. Remove egg from skillet; cut into thin strips. Set aside.

Heat oil in same skillet or nonstick wok over high heat until hot. Add celery, bell pepper and water chestnuts; cook and stir an additional 2 minutes.

Add cooked rice to vegetable mixture in skillet; toss lightly to combine. Add soy sauce; toss and cook until thoroughly heated. Sprinkle with black pepper.

TO SERVE:
Fluff rice with fork. Place rice and vegetable mixture on serving platter; sprinkle with egg strips and onions. If desired, serve with additional soy sauce.

Makes 6 servings
Source: Pillsbury Fast and Healthy Cookbook