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This week for #weekdaysupper, we’re all sharing easy recipes that are perfect for the busy family. All of our recipes can be prepared in under 30 minutes or less! The other recipes this week are:
Monday – girlichef – Blackened Tilapia w/ Quick Collard Greens
Tuesday – Gourmet Drizzles – Chicken Divan Mini Bread Bowls
Wednesday – Momma’s Meals – BBQ Bacon Meatloaf Cups
Thursday – No One Likes Crumbley Cookies – Gluten Free Veggie Stir Fry
Friday – Cindy’s Recipes and Writings – Chicken Sausage, Peppers and Couscous
I enjoy making vegetarian dishes when I’m under a time crunch. Not only are they normally healthy and filled with vitamins and minerals, but you can cook them quickly without worrying about the food reaching a certain internal temperature. Also, I use Minute rice in this recipe, a quick 10 minute rice that my mother always used when she needed rice made quick for us.
I list veggie ingredients that I love to use, feel free to add or remove veggies depending on what you have!
Prep time: 10 minutes
Cook time: 10 minutes
1 cup water
1 cup Minute rice
3 tbsp vegetable oil
1 tbsp sesame oil
1 yellow onion, minced
2 cloves garlic, minced
florets from 1 broccoli head
1/2 cup snow peas
1/2 cup shredded carrots
1/4 cup gluten free soy sauce
2 tsp ginger
1/2 tsp pepper
In a small saucepan, boil the water and add the rice. Cover and set aside for 10 minutes.
Preheat a wok to high heat. Add the oils, onion, and garlic. Stir regularly for 3 minutes, and add the broccoli. Stir constantly for about 3 minutes, and add the remaining ingredients. Cook for about 4-5 minutes, and serve with the rice when hot.

  1. T.R. says:

    Yup. 10 minutes of prep and 10 minutes of cooking. It’s really the minute rice that helps. It’s something my mom would make when there wasn’t a lot of time to prep dinner.

  2. Cindys Recipes says:

    I used to eat a lot of “canned” Chinese chow mien growing up because it was quick but warming that up probably too longer than your fresh meal!

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