A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom
INGREDIENTS (for 4 servings):
- 2 cups water
- 1 cup long grain rice, rinsed and drained
- vegetable oil
- 1 cup frozen corn and peas
- 1 cup frozen broccoli
- 1 cup sliced mushrooms
- 1 (12 ounce) package texturized vegetable protein (TVP)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- 1 pinch black pepper
PREPARATION:
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.