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Rice Stir-Fry

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  • Prep 60 min
  • Total 1 hr 10 min
  • Servings 4
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Enjoy your dinner with this stir-fry made with rice and veggies that is ready in an hour– perfect if you love Asian cuisine.
By Betty Crocker Kitchens
Updated Nov 25, 2010
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Ingredients

  • 1/3 cup uncooked regular long grain rice
  • 1/3 cup uncooked wild rice
  • 3/4 cup thinly sliced red onion
  • 2 cloves garlic, finely chopped
  • 3/4 cup chicken broth
  • 1 small yellow bell pepper, chopped (1/2 cup)
  • 1/4 cup raisins
  • 1/4 cup chopped dried apricots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1 teaspoon olive or vegetable oil

Steps

  • 1
    Cook and drain regular rice as directed on package—except omit salt. Cook and drain wild rice as directed on package—except omit salt.
  • 2
    Cook onion, garlic and broth in 10-inch nonstick skillet over medium-high heat 5 to 6 minutes, stirring occasionally, until liquid has almost evaporated. Stir in regular rice, wild rice, bell pepper, raisins, apricots, salt and pepper. Cook over medium heat about 2 minutes, stirring constantly, until heated through. Stir in parsley, vinegar and oil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Lo Cal / Lo Fat / Lo Chol / Hi Fib
  • tip 2
    Wild rice is actually an aquatic grass native to North America. It is more expensive than other rices because of its limited supply. Nutritionally, it packs a punch, containing fiber, B vitamins, iron, phosphorus, magnesium, calcium and zinc.

Nutrition

195 Calories, 2g Total Fat, 5g Protein, 42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
0mg
Sodium
350mg
Total Carbohydrate
42g
Dietary Fiber
3g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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