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"Teriyaki rice and veggie wraps."<br><br><br><br>
Original recipe yield:<br><br>
4 servings<br><br><br><br>
PREP TIME 10 Min<br><br>
COOK TIME 15 Min<br><br>
READY IN 25 Min<br><br><br><br>
INGREDIENTS<br><br>
1 cup uncooked long grain white rice<br><br>
2 cups water<br><br>
2 tablespoons olive oil<br><br>
1 onion, chopped<br><br>
1 red bell pepper, chopped<br><br>
1 small zucchini, chopped<br><br>
1 small yellow squash, chopped<br><br>
1 1/4 cups teriyaki sauce<br><br>
3 tablespoons soy sauce<br><br>
2 teaspoons garlic powder<br><br>
1/2 teaspoon salt<br><br>
1 teaspoon ground black pepper<br><br>
4 (10 inch) whole wheat tortillas<br><br><br><br>
DIRECTIONS<br><br><br><br>
1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.<br><br><br><br>
2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce.<br><br><br><br>
3. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.<br><br><br><br>
4. Place 1/4 of the rice and vegetables in each tortilla, and roll up.<br><br><br><br>
Take a look at the other recipies in my blog and let me know what you think.
 

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I tried this last week. I felt that 1 1/4 cups of teriyaki sauce seemed like WAY too much, especially considering the amount of salt it has, so I just used 1/4 cup; and it worked out just fine. I also added a chopped tomato to the veggies. The entire dish was great, albeit very spicy. Next time I'm going to leave out the salt and cut the amount of pepper and garlic powder in half.
 
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