Teriyaki white rice with veggies

You may have noticed that I changed the recipe plan from brown rice to white rice. We made it with brown rice last night and it took 65 minutes to cook. By the time the rice was done the veggies were mushy, so I am going to give the recipe to you with white rice. White rice cooks a lot faster: It only takes about 20 minutes and it is still very, very good. This is a very versitile recipe; you can throw in any kind of meat or veggies you want. We did chicken a couple of weeks ago and it was great. But you really don’t need any meat at all. In fact, it was the only time I’ve seen Jace say he could live without chicken on his plate.

Teriyaki White Rice with Veggies
canola oil
1 Squash, chopped into cubes
1 Zucchini, chopped into cubes
1/2 eggplant, chopped into cubes
1/2 onion, diced
1 1/2 cups white rice
1/2 cup teriyaki sauce (I really didn’t measure what I put in, so just put in as much as you would like)
1/4 cup soy sauce (this serves as your salt so don’t use any salt and pepper)
Chicken broth

Coat the bottom of a large saute pan with your canola oil. Throw in your onion and sweat them until they’re just translucent (a pinch of salt here will help them sweat out a little faster). Then put in your squash, zucchini and eggplant and a little bit of teriyaki and soy sauce. Go easy on the soy sauce or it will end up too salty at the end. Cook for about 3-4 minutes. Make a little empty spot in the middle of your pan and add the rice there. If the veggies have soaked up all the oil from your pan, add another teaspoon or so to help the rice. Once you add the rice you’ll need to stir pretty regularly to keep it from sticking (and then burning), so stir it all around for a minute. Pour in a can of chicken broth (or about 2 cups) and teriyaki sauce and cover the pan. When the rice soaks in the liquid add more broth. Do this until the rice is cooked to your liking. At the end taste the rice and see if it needs more teriyaki sauce or soy sauce. Serve immediately.

If you really want to use brown rice, since it is supposed to be quite a bit better for you, you could probably start by cooking the onion, then add the rice and broth, cook for 20 minutes or so and then add the veggies. But, really, white rice is fine and it’s a lot faster.

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