Nutrition Experts

Super Rice


1 Tbs. Fresh garlic, minced
¼ c. Yellow onion, chopped
1 Tbs. Hoisin sauce
1 Tbs. Teriyaki sauce
2 Tbs. Balsamic vinegar
1 c. Brown rice, uncooked
2 ¾ c. Water
½ c. Mushrooms, sliced
½ c. Zucchini, chopped
½ c. Brussels chopped
6 oz. Chicken breast, cut thin strip


In a medium sized pot, combine rice with 2 ¼ c. of water and bring to a boil. Reduce heat to a low simmer for 30 – 40 minutes. In a non-stick, medium sized pan, coat with pam. On medium roast garlic in pan for 1 – 2 minutes, stirring with a spatula constantly. Add chicken to pan. Sear chicken until no pink is visible. Add onion, Brussels sprouts, mushrooms, and zucchini to pan. Stirring occasionally, continue to cook on medium for 3 – 5 minutes. Combine hoisin sauce, teriyaki sauce, and balsamic vinegar, then add to pan and toss the ingredients. Add ½ cup of water to pan. Continue to cook until sauce begins to thicken.