Risotto with Veggies: Explosion of Flavors

You will need:

• 2 cups of brown rice
• 3 cups of frozen three peppers and onion mix *Easier to cook and it's done in minutes
• 1 cups of frozen baby peas
• 1 tablespoon of ginger-fresh
• 3-4 cups of Veggie stock
• 3-4 baby carrots, 
• 2 cloves of crushed garlic
• 3 Tbs. of Teriyaki sauce
• 1 Tbs Soy sauce, reduced sodium
• Pinch of Cayenne pepper
• Salt and black pepper to taste
• 1 Tbs olive oil
• Water if needed

Directions:

1. First put the Veggie stock to boil.
2. Put oil and rice in pan. Cook the rice on oil until it becomes glassy looking.
3. Pour the boiled veggie stock on top and season it.
4. Once the rice is almost cooked put veggies in. Stir well and add more water if you have to.
5. Pour sauces-soy and Teriyaki.
6. When the rice is cooked, and water evaporated take it off and enjoy!!!
7. This was really easy dish, yet extremely delicious.
8. Sometimes I do substitute with beef, pork or chicken, but lately I have no craving for meat.
9. So I am using more veggies.

I hope that you like it!