VEGETABLES IN THAI SAUCE WITH JASMINE RICE

Vegetables in Thai Sauce with Jasmine Rice image

Yield serves 5, 1 cup vegetables and 1/2 cup rice per serving

Number Of Ingredients 10

1 cup uncooked jasmine rice
1 teaspoon canola or corn oil
2 16-ounce packages frozen mixed stir-fry vegetables
1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cups fat-free milk
1 7-ounce bottle peanut satay sauce
2 tablespoons lime juice
1/4 cup unsalted dry-roasted peanuts

Steps:

Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, in a large saucepan, heat the oil over medium heat. Stir in the vegetables, basil, garlic, and red pepper flakes. Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
Stir in the milk, satay sauce, and lime juice. Cook for 3 to 5 minutes, or until heated through, stirring occasionally. Serve over the rice. Sprinkle with the peanuts.
(Per Serving)
Calories: 315
Total Fat: 11.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 4.0g
Monounsaturated: 5.0g
Cholesterol: 2mg
Sodium: 247mg
Carbohydrates: 43g
Fiber: 6g
Sugars: 15g
Protein: 14g
Dietary Exchanges
1 Starch
3 Vegetable
1 Carbohydrate
1 Lean Meat
1 1/2 Fat

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