Yields: 4 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 3 cups Veggie Broth
- 2 cups Jasmine Rice
- 1 carton sliced Mushrooms (chopped)
- 1 cup Edamame/Peas
- 1 cup Organic Corn
- 1/2 cup shredded Carrots (chopped)
- 1 medium Onion (chopped)
- 1/3 cup Braggs
- 2 tsp. Ginger
- 2 tsp. Garlic
Directions:
- In a medium pot, bring Broth to a boil, reduce to simmer, add Rice, cover and cook for 15 minutes, fluff with fork
- Meanwhile, in a large non-stick Wok or skillet, sautee Onions & Mushrooms in a little Braggs
- Add remaining ingredients & cook through with a little Braggs
- Mix in Rice & remaining Braggs and allow to just sit for 7 minutes
- Serve!
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