Recipe: Thai Fried Rice with Vegetables (using brown rice and wild rice)

THAI FRIED RICE WITH VEGETABLES

1 medium carrot, thinly sliced
1 leek, rinsed well and thinly sliced
1/2 cup snow peas, thinly sliced
1/2 cup fresh green beans, thinly sliced
1 cup cooked brown rice (cooked per package instructions)
1 cup cooked wild rice (cooked per package instructions)
2 tsp. canola oil
2 cloves garlic, minced
FOR THE SAUCE:
Juice and pulp of 1 lime
1 tsp. honey
1/4 to 1/2 tsp. hot sauce (or to taste)
2 Tbsp. peanut butter
2 Tbsp. minced fresh mint (or 2 Tbsp. minced fresh basil)
3 Tbsp. unsalted peanuts crushed
Salt and freshly ground pepper (to taste)
FOR SERVING:
Fresh cilantro (as garnish)
1 lime, cut into wedges

Place strainer in sink and place carrot, leek, pea strips and green beans inside. Pour boiling water over vegetables for about 12 seconds. Set vegetables aside.

Mix brown and wild rice together; set aside.

In a large skillet, heat oil over medium heat. Add vegetables, garlic and rice and saute until heated through and fragrant, about 4 minutes. Do not crowd the pan, cook in two batches if necessary.

Whisk together lime juice and pulp, honey, hot sauce, peanut butter and basil or mint in a small bowl. Add crushed peanuts.

Add sauce mixture to rice and vegetable mixture. Toss well to combine. Garnish with cilantro and lime wedges.

Serve as a hot side dish, accompanied by a clear soup or egg rolls.

Makes 4 servings

Per serving: 250 calories, 10 g total fat (1.5 g saturated fat), 34 g carbohydrate, 8 g protein, 5 g dietary fiber, 80 mg sodium.

Source: the American Institute for Cancer Research