First published in August 2007, this updated ingredient post features new photos, links and tweaks to the recipe. When I make this dish now, I use a much larger proportion of vegetables to rice, so I've adjusted the original recipe. Make as little or as much as you wish, and use any combination of vegetables -- the more colorful, the merrier. When you're running around crazy-busy before the holidays, it's nice to have a quick stir-fry dish in your repertoire for an easy lunch or dinner.
I know what you're thinking.
Good grief, three quarts of brown rice! What is she doing with so much rice? Mortaring a brick patio? Filling a sandbox? Making a bean bag chair? Blind-baking a year's worth of pies???
None of the above. This brown Nishiki rice, perfect for the rice cooker to which I am unrepentantly addicted, isn't all that easy to find in the grocery store, and the smallest package in my favorite Asian market happens to be five pounds. I'm glad to have it in my pantry.