Japanese Brown Rice

7 ingredients
1 steps

Ingredients

  • 1/3 cup quick-cooking brown rice (30 minute quick cooking)
  • 1/4 lb button mushroom, sliced
  • 1/4 lb fresh snow pea, trimmed
  • 1/2 cup fat-free low-sodium chicken broth
  • 1 tablespoon rice vinegar
  • 2 tablespoons low sodium soy sauce
  • salt and pepper

Directions

  1. 1
    Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil 25 minutes. Add mushrooms and snow peas and continue to boil 5 minutes. Drain. Mix chicken broth, vinegar, and soy sauce together and toss with rice and vegetables. Add salt and pepper to taste.

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