Frozen Veggies over Rice with Lemon and Almond Butter Sauce

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This recipe is one of my “lazy” stir-fry recipes that uses frozen veggies to decrease prep time. All you have to do is cook the rice (which my Multi Cooker does for me without my supervision), mix the sauce ingredients, and stir-fry the veggies. The sauce used in the recipe is a delicious lemon and almond butter sauce, which happens to be one of my favorites!

Frozen veggies over rice with a lemon and almond butter soy sauce.

Ingredients:

  • 2 cups of uncooked rice (may substitute with quinoa or noodles)

  • 2 Tbsp. lemon infused olive oil (you can use regular olive oil if needed, but you may lose out on some lemon flavor)

  • Two 16-oz bags of frozen mixed veggies (Alternatively, you can chop up an equal amount of fresh veggies of your choosing. I often just use up whatever is left in my fridge.)

Lemon and Almond Butter Sauce:

  • 1/4 cup Bragg Liquid Aminos (or soy sauce)

  • 2 Tbsp. fresh lemon juice

  • 6 Tbsp. almond butter

  • 1 Tbsp. maple syrup (or honey)

  • 2 cloves of garlic, minced

Instructions:

  1. Begin by cooking rice according to package instructions.

  2. While the rice is cooking, add the lemon-infused olive oil to a large skillet and add veggies. Cook, stirring occasionally, until the veggies are soft.

  3. While the veggies and rice are cooking, whisk together the ingredients for the sauce in a small bowl. Add the sauce to the cooked vegetable mixture and cook for one to two minutes just to warm the sauce.

  4. Serve over rice, and enjoy!