Portobello-Broccoli Stir-Fry

 

1 1/3

cups uncooked regular long-grain white rice

2 2/3

cups water

1/4

cup water

2

tablespoons soy sauce

1

tablespoon hoisin sauce

2

teaspoons cornstarch

1

teaspoon honey

1

(6-oz.) pkg. portobello mushroom caps

1

medium onion, cut into thin wedges

1

small red bell pepper, cut into thin strips

1

garlic clove, minced

3

cups fresh broccoli florets (about 6 oz.)

1/4

cup water

• 1 Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
• 2 Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
• 3 With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
• 4 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
• 5 Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.