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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Ginger Brown Rice Recipe

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This recipe for Carrot Ginger Brown Rice is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz Canola oil
20 oz Carrots (shredded)
48 oz Brown Rice (cooked finished weight)
2 oz Fresh Ginger, minced
4 fl oz Soy sauce
3 fl oz Honey
2 oz Rice wine vinegar
2 oz Sliced Scallion
Directions:
Directions:
"1. In a saute pan on high heat, add oil heat for 30 seconds add carrots and saute moving rapidly saute for 3 minutes, add ginger cook until fragrant.
2. Add soy, honey and rice wine vinegar, add cooked brown rice mix well, finish with scallions.
3. Hold Hot at 145 Degrees for service"
Number Of Servings:
Number Of Servings:
20

 

 

 

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