Maggie Chow - Easy Lunch Cookbook: 50 Simple and Delicious Lunch Recipes

Ingredients

• 1 1/2 C. uncooked brown rice
• 3 C. water
• 1 red bell pepper, thinly sliced
• 1 C. frozen green peas, thawed
• 1/2 C. raisins
• 1/4 sweet onion (such as Vidalia(R)), chopped
• 1/4 C. chopped Kalamata olives
• 1/2 C. vegetable oil
• 1/4 C. balsamic vinegar
• 1 1/4 tsps Dijon mustard
• salt and ground black pepper to taste
• 1/4 C. feta cheese

Directions

• Get your water and rice boiling, place a lid on the pot, set the heat to low, and let the contents cook, with a low heat, for 47 mins.
• Get a bowl, mix: olives, bell pepper, onions, raisins, and peas.
• Get a 2nd bowl, combine: mustard, vinegar, and veggie oil.
• Combine both bowls then add in your ice and add some pepper and salt before adding in some cheese.
• Enjoy.

Ingredients

• 2 C. instant brown rice
• 1 3/4 C. water
• 6 tbsps soy sauce
• 6 tbsps water
• 1/4 C. honey
• 2 tbsps cider vinegar
• 2 tbsps cornstarch
• 2 tbsps olive oil
• 2 cloves garlic, chopped
• 2 C. broccoli florets
• 1 C. baby carrots
• 1 small white onion, chopped
• 1/2 tsp black pepper
• 1 C. sliced fresh mushrooms
• 1 1/2 lbs uncooked medium shrimp, peeled and deveined

Directions

• Get a bowl, mix: cornstarch, soy sauce, vinegar, honey, and water.
• For 8 mins, in the microwave, cook your rice in 1 3/4 C. of water. Then stir it.
• Stir fry your garlic in olive for 1 min then add in: black pepper, broccoli, onions, and carrots.
• Continue frying for 7 more mins.
• Then add the mushrooms and cook for 4 more mins.
• Empty the pan.
• Add in your cornstarch mix to the pan and cook it for 1.5 mins then add in your shrimp. Cook the shrimp for 4 mins before pouring in the veggies with the shrimp and reheating everything.
• Serve the rice with the veggies and shrimp.
• Enjoy.

Amount per serving (6 total)

Timing Information:

Nutritional Information: