| Recipe Ingredients: |
| 1 cup |
Long Grain Brown Rice Dry |
| 2 cups |
Water |
| 1 tbsp |
Oil |
| 1/3 cup |
Green Onion, Sliced |
| 1 |
Green Bell Pepper, chopped |
| 6 |
Button Mushrooms, diced |
| 1/2 cup |
Carrot, chopped |
| 1/2 tsp |
Garlic Granules |
| 1/2 tsp |
Black Pepper |
| 1/2 cup |
Hulled Hemp Seeds |
| 2 tbsp |
Soy Sauce |
Cooking Directions: |
| 1. |
Prepare rice with water as directed on the package. In a large non-stick skillet over medium-high heat, heat oil with bell pepper and carrots. Cook about 5 minutes. Add mushrooms and green onion and cook another few minutes, or until vegetables get soft. Add in seasonings, hemp seeds and rice. Incorporate the ingredients together with the spatula; add the soy sauce. Cook the rice mixture, turning it with the spatula frequently, for about 10 minutes. Makes 8 servings.
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