No-Fry Fried Rice

Name: No-Fry Fried Rice
Yield: Yield: 8 to 10 servings.
Ingredients: 4 cups liquid (reserved juices from canned vegetables, plus cold water); 1 can (8 oz/250 mL) sliced bamboo shoots; salt and freshly ground black pepper to taste; 4 cups liquid (reserved juices from canned vegetables, plus cold water); 1 green or red bell pepper, halved; 1 green or red bell pepper, halved; 1 can (8 oz/250 mL) water chestnuts; 2 cups mushrooms; salt and freshly ground black pepper to taste; 1 pkg (1.9 oz/54 g) dry onion soup mix; 3 Tbsp soy sauce (low-sodium or regular); 3 Tbsp soy sauce (low-sodium or regular); 3 Tbsp soy sauce (low-sodium or regular); 2 cups uncooked rice; 1 to 2 Tbsp oil

Preparation info

Yield:
8 to 10
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My assistant Elaine Kaplan loves this dish, and so do her guests! It’s great for vegetarians and is oven-ready in minutes.

Ingredients

2 cups uncooked rice
1 to 2 Tbsp oil
1 pkg (<

Side dish
Vegan

Method

Combine rice, oil, soup mix and soy sauce in a large sprayed casserole. Mix well.

Slicer: Slice pepper and mushrooms, using light pressure. Drain canned vegetables and reserve liquid. Slice water chestnuts, using firm pressure. Combine all ingredients in casserole and mix well.

Cover and bake in preheated