BROWN RICE VEGGIE STIR - FRY FOR 2

2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds


In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion, stir fry for 4 to 5 minutes or until crisp tender. Add the rice, tomato and carrot, stir fry for 2 to 3 minutes longer or until heated through. Sprinkle with almonds.

Makes 2 servings.

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