Cook the rice on “Manual” high pressure for 24 minutes. When done, turn the pressure valve to release the pressure and open the lid. Set the rice aside.
In the mean time on a large skillet heat up the oil and add the onions and garlic and sauté for about 3 minutes
Add the salt and the Brussel sprouts and cook for about 7 minutes
Add the glaze, the cherry tomatoes and basil and cook for another 3 minutes.
Add the cooked rice and mix all the ingredients well.
Video
Nutrition
Nutrition Facts
Red Rice and Veggie Stir Fry
Serving Size
1 cup
Amount per Serving
Calories
270
% Daily Value*
Fat
6
g
9
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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