Recipe - Fried Multigrain Rice

1 cup Uncle Ben's Multigrain
(approx. measure, enough
for 2)
1 teaspoon Olive oil
6 Mushrooms, cut or sliced up
One fourth Yellow bell pepper, minced
small
One fourth Red bell pepper, minced
small
One half cup Carrots, cut or sliced up thin and/or
spinach, chopped
1 Clove Garlic, mashed to
pulp
1 tablespoon Instant India

Rice: Ignore package directions. Cook in rice cooker same as white rice.
One time I reduced water to cut cooking time close to directions; it came
out tough.

Other: While rice is cooking, saute mushrooms, peppers and carrots for
1520 minutes. Add garlic and spinach toward the end. If necessary, deglaze
pan with beverage of choice (Seagram's Margarita cooler works g). Add
Instant India then cooked rice. Stirfry for a minute or two.

Variations: Peppers aren't essential. I happened to have them & they add
color interest. Most people would use half an onion, and maybe some green
onion tops for color. Bean sprouts, tofu and green peas would be good
additions. Soy sauce is traditional. Too salty and unnecessary this rice
is plenty brown enough. Instant India was a stroke of genius. 'Indianized'
fried rice is better than oriental. The trick is don't use so much that it
tastes like Curried Rice. Lacking Instant India you could fake it with
curry powder and finely minced onions.

Converted by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini