SPRING VEGETABLE-RICE SALAD
Why serve plain rice when you could make a festive-looking vegetable-rice salad with fresh asparagus, cherry tomatoes and parsley?
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 8 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Combine rice, tomatoes and asparagus in medium bowl.
- Mix remaining ingredients until well blended.
- Add to rice mixture; toss to coat.
Nutrition Facts : Calories 150, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
- Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
- Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
- Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
- In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS
Vegetable spring rolls made with mixed vegetables and frozen spring roll sheets. These make a great tea time snack and can also be served as a side in a Chinese meal.
Provided by Swasthi
Categories Appetizer
Time 35m
Number Of Ingredients 12
Steps:
- Add oil to a hot pan and saute spring onion whites.
- Add all the veggies except onion greens.
- Fry on a high flame until half done yet crunchy.
- Add soya sauce and vinegar. Mix well.
- Add onion greens, pepper and very little salt. Mix and off the stove.
- If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
- Cool this completely.
- Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
- Spread one wrapper, place a spoonful of stuffing.
- Roll one edge towards the inner side covering the stuffing.
- Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
- Keep them covered otherwise they will dry up..
- Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
- If the oil is hot enough It rises in the oil without browning.
- Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
- Serve vegetable spring rolls hot with ketchup.
- Preheat the oven at 220 C for at least 15 minutes.
- Brush the spring rolls generously with some oil.
- Place them on a greased tray and bake for 12 to 13 mins.
- Even a wired rack works well. If needed flip them and bake for another 6 mins.
- Serve spring rolls hot with any sauce.
Nutrition Facts : Calories 305 kcal, Carbohydrate 28 g, Protein 4 g, Fat 19 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 244 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
RISOTTO OF SPRING VEGETABLES
Try Gordon Ramsay's clever, shortcut way to make a fresh springtime risotto
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
- Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
- Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
- Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
- Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
- In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
- Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
- Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.37 milligram of sodium
SPRING VEGETABLE RICE
A generous handful of fresh, vibrant herbs combines with lightly sauteed spring vegetables to enliven a savory base of long grain and wild rice. A spritz of fresh lemon juice from accompanying lemon wedges brightens all the flavors.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 14m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add asparagus; cook 3 minutes, stirring occasionally. Add peas, green onions, and pepper; cook 2 minutes, stirring frequently. Stir rice into vegetable mixture; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley and mint. Serve with lemon wedges.
SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES
Provided by Sarah Britton
Categories Rice Kid-Friendly Dinner Lunch Pistachio Chickpea Pea Carrot Chive Dill Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
- 2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
- 3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
- 4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
- Serve.
VEGETARIAN FRESH SPRING ROLLS
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Provided by skat5762
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 24, Fiber 1.8, Sugar 2.7, Protein 1
BROWN RICE SPRING VEGETABLE RISOTTO
While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Bring broth and 5 cups water to a boil in a medium pot.
- Add asparagus and simmer until just tender, 2 to 3 minutes.
- Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside.
- Cover broth mixture and bring back to a simmer.
- Heat oil in a medium pot over medium heat.
- Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
- Add 1 cup of the broth mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed.
- Repeat process, adding about 1/2 cup of the broth mixture each time, until rice is just beginning to get tender, about 25 minutes.
- Add carrots and continue process with broth mixture.
- When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
- Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more.
- Add cheese, butter, salt and pepper and stir to combine.
- Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Nutrition Facts : Calories 380 calories, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 770 milligrams, Carbohydrate 64 grams, Protein 10 grams
VEGETABLE RICE PAPER ROLLS
These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).
Provided by Ferng
Categories Vegetable
Time 32m
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
- Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
- Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
- Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
- remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
- Fold in the bottom first, then the sides, and roll to form a cigar shape.
- Continue the same with the rest of the rolls.
- These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.
HEALTHY & FRESH VEGETABLE SPRING ROLLS
EatSimpleFood.com This healthy and fresh vegetarian spring roll recipe is made with rice paper, a few thin rice noodles, fresh lettuce, vibrant carrots, cucumber, avocado, crisp red cabbage, cucumbers, mint, basil, and cilantro.
Provided by beckie
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the thin rice noodles according to package instructions. Strain, run under cool water so it doesn't stick together, and strain again.
- Grab a large shallow bowl or pie pan that will fit the 8" wrappers. Fill with 1" of water.
- Dip one piece of rice paper in the water. Hold for 3-5 seconds underwater. Bring it out, give it a light shake and lay on the counter. FYI - if the paper is hard, give it more time underwater. If it's too soft as it's getting filled, give it less time underwater.
- I like to roll where you can see the prettiest ingredients on the outside. At the end closest to you, start with the 1 piece of lettuce as the base, and then add a WEE bit of noodles, a bit of cucumber, 3 mint leaves, 3 basil leaves, 3 cilantro leaves, 1-2 pieces of avocado, a couple carrot, and a touch of red cabbage for pop. Make sure to leave the side edges free of ingredients.
- Bring the sides in (like wrapping a burrito). Roll it up gently and the wet edges should seal themselves. Lay on a piece of wax or parchment paper or on a large platter. Don't let each roll touch or they will stick together.
- Do it again. You may want to wipe the area where the paper was laying with a paper towel to remove any excess water.
- If you are making them ahead of time, make sure they don't touch by placing wax or parchment paper between them.
- Cut them in half before serving and dip in your favorite sauce. Save any leftover filling for a beautiful salad later. Happy and frustration free rollin'! Beckie
Nutrition Facts : Calories 294 calories, Sugar 9.5 g, Sodium 436 mg, Fat 7.9 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 5.8 g, Protein 4.1 g, Cholesterol 0 mg
THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)
Steps:
- Gather the ingredients.
- Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
- Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
- Then form the rolls.
- Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
- Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
- Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
- Fold the sides of the wrapper over the ingredients, then bring up the bottom.
- Tuck the bottom around the ingredients and roll to the top of the wrapper.
- To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
- To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
- Eat with your fingers; keep lots of napkins nearby.
- Gather the ingredients.
- In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
- When near boiling, reduce heat to low, stirring until sauce thickens.
- Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
- The sauce can be served warm or cold.
Nutrition Facts : Calories 193 kcal, Carbohydrate 37 g, Cholesterol 51 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 1152 mg, Sugar 4 g, Fat 1 g, ServingSize 12 rolls (6 servings), UnsaturatedFat 0 g
SPRING VEGETABLE PAELLA
Categories Rice Vegetable Roast Sauté Vegetarian Kentucky Derby Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes, and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.
- Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.
- Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and saut�� until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water, and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans, and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.
More about "spring vegetable rice food"
SPRING VEGETABLE FRIED RICE RECIPE - PHOEBE LAPINE | …
From foodandwine.com
Servings 4Total Time 20 mins
- In a nonstick wok or large skillet, heat the oil. Add the shallots and leeks and stir-fry over high heat until softened, about 2 minutes. Stir in the peas and radishes and cook until the vegetables are vibrantly colored, about 2 minutes. Add the ginger and garlic and stir-fry until fragrant, about 1 minute. Add the rice, and stir-fry until heated through and beginning to brown, about 3 minutes.
- Push the fried rice to the sides of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Stir in the soy sauce and cook for 1 minute. Transfer the fried rice to bowls and serve immediately.
CRISPY RICE BOWL WITH SPRING VEGETABLES RECIPE - BON …
From bonappetit.com
4.5/5 (22)Estimated Reading Time 6 minsServings 4
- Prep your vegetables: Trim ends from 8 oz. snow peas, then cut in half on a diagonal (this is just for looks, you can also cut them in half straight across!). If using snap peas, trim ends, remove fibrous string, then slice into pea-sized pieces or thinly on the bias. Set aside.
- If using, thinly slice 2 Persian cucumbers and place in a small bowl. Season with a fat pinch of kosher salt, then massage cucumbers with your hands, gently at first, then more aggressively as you go, just to soften. Pour off any excess liquid, then add a splash of unseasoned rice vinegar. Taste and season with more salt and vinegar if needed. (You can also add a pinch of sugar or a bit of honey to taste.) Set aside.
- Trim roots from 4 scallions; discard. Thinly slice scallions crosswise. Set aside a handful of the dark green tops for serving.
- Now you are ready to crisp the rice. Heat 2 Tbsp. vegetable oil and 2 tsp. toasted sesame oil in a large nonstick skillet over medium-high. Add remaining scallions and cook, stirring often with a heatproof rubber spatula, until starting to soften, about 3 minutes.
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO) : RECIPES ...
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SPRING VEGETABLE FRIED RICE - THE BOJON GOURMET
From bojongourmet.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 486 per serving
- Place the rice in a mesh strainer, and shake under running water for about 30 seconds to clean the rice of dust and starch. Drain well. In a large saucepan with a snug-fitting lid, combine the rice, 3 cups water, sunflower oil and salt. Bring to a simmer over medium-high heat, then reduce the heat to very low and cover the pot. Let cook until all the water is absorbed, about 40 minutes. Check the rice for doneness; if it isn't soft enough, add a few tablespoons more water and continue cooking. When the rice is done, let stand off heat, covered, for 10 minutes, then use a large fork to gently fluff and separate the grains of rice. Use immediately, or cool to room temperature (about 2 hours), then chill until needed, up to 3 days.
- In a medium (6") skillet, heat the oils over medium heat until they shimmer. Add the beaten eggs. Let cook for 30 seconds, then use the tines of a fork to pull the cooked, outer edges inward. Repeat this a few times. When the eggs are mostly cooked, use a spatula to break them up a bit and flip them over. When fully cooked, slide the eggs onto a plate and set aside.
- Have all your ingredients measured out, prepped, and waiting for you in various bowls next to the stove, goshdarnit!
50 SPRING SIDES : FOOD NETWORK | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
Estimated Reading Time 7 mins
- Pea-Mint Puree Cook 4 cups shelled peas in boiling salted water until tender, about 10 minutes; drain, reserving 3/4 cup cooking water. Puree the peas in a food processor with 1/2 cup fresh mint and 4 tablespoons butter until smooth, adding the cooking water as needed.
- Sauteed Peas with Pancetta and Mint Sauté 3 ounces diced pancetta and 1/2 diced red onion in olive oil in a large saucepan over medium heat until browned, 12 minutes.
- Spicy Coconut Curried Peas Brown 1 diced small onion in coconut oil in a large saucepan over high heat, 5 minutes. Add 2 teaspoons each curry powder, grated ginger and grated garlic; toast, 1 minute.
- Blistered Green Beans Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/4 pounds thin green beans and 1/4 teaspoon kosher salt.
- Blistered Snap Peas Heat 1 tablespoon olive oil in a large skillet over high heat. Add 1 1/4 pounds snap peas and ¼ teaspoon kosher salt. Cook, stirring halfway through, until charred and tender, 5 to 7 minutes.
- Honey-Glazed Snap Peas Cook 1 1/4 pounds snap peas in boiling salted water until bright green, 2 to 3 minutes; drain. Sauté 1 sliced shallot in butter over medium heat until tender, about 3 minutes.
- Snap Pea Salad Toss 12 ounces snap peas (thinly sliced on the bias) with 1 bunch thinly sliced radishes, 1 sliced scallion, 2 tablespoons each olive oil and white wine vinegar and 1 tablespoon chopped tarragon.
- Spring Panzanella Cook 2 cups snap peas in boiling salted water until tender, 2 minutes; drain and rinse under cold water. Repeat with 2 cups shelled fava beans and 1 cup frozen peas.
- Arugula Salad with Pea Shoots Whisk 2 tablespoons each olive oil and Meyer lemon juice with 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss 10 cups arugula, 2 cups chopped pea shoots and 2 thinly sliced radishes with the dressing; season with pepper.
- Shaved Asparagus Salad Whisk 1/4 cup grated parmesan with 3 tablespoons olive oil, 2 teaspoons lemon zest, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt.
SKILLET SPRING VEGETABLE BROWN RICE CASSEROLE - COOK ...
From cooknourishbliss.com
4.7/5 (12)Total Time 40 minsCategory Main DishCalories 320 per serving
- Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the mushrooms, asparagus, salt and pepper. Cook for 5 minutes. Add in the rice. Cook for 1 to 2 minutes, stirring almost constantly.
- Add in the veggie broth, chickpeas and peas. Give the mixture a good stir then bring to a boil. Turn down the heat, cover and let simmer for about 10 to 15 minutes (or according to the time on the package directions for the rice), until almost all of the broth has been absorbed by the rice (and the rice is tender).
- Remove the cover and sprinkle the mozzarella, then the parmesan over the top. Recover and cook for about 1 to 2 minutes, until the cheese is melted.
CREAMY VEGAN RISOTTO WITH SAUTéED SPRING VEGETABLES ...
From withfoodandlove.com
4.8/5 (4)Category MainsServings 4Total Time 35 mins
- Heat 3 tablespoons olive oil over low heat in a large sauté pan. Add the onions and sweat for about 5 five minutes. Then add in the garlic and sweat for 1 minute more.
- Next add in the rice, stir to combine it with the oil, onions and garlic and toast for 1 minute. Then add in 1 l cup of the warm broth and bring to a gentle simmer, stirring frequently while allowing the liquid to fully absorb.
- For the next 20-25 minutes continue this process of adding in the broth, 1 cup at a time, bringing it to a gentle simmer, stirring frequently and allowing the the liquid to absorb. The risotto is done when it is soft but still al dente in the middle. You may use all 4 cups of broth, or more or less (see notes).
SPRING FRIED RICE RECIPE - REAL SIMPLE
From realsimple.com
Total Time 25 minsCalories 494 per serving
- Whisk soy sauce, garlic, and 1 tablespoon sesame oil in a small bowl until combined; set aside. Quarter white parts of onions lengthwise (about 1 cup). Thinly slice green parts to measure 1 cup. Reserve any remaining green parts for serving.
- Heat vegetable oil in a large nonstick skillet over medium-high. Add broccoli and white parts of onions; cooking, stirring occasionally, until broccoli is vibrant green and onions are golden, about 4 minutes. Add rice, carrots, soy sauce mixture, and green parts of onions; cook, stirring occasionally, until rice is crisp, about 4 minutes. Stir in cashews and nori. Place in serving bowls.
- Heat skillet over medium. Add remaining 1 tablespoon sesame oil. Fry eggs, covered, until whites are set and yolks are still runny, about 4 minutes. Serve eggs with fried rice. Top with reserved green parts of onions.
SPRING GREEN RICE - MAGNOLIA DAYS
From magnoliadays.com
4.8/5 (4)Category Side DishCuisine AmericanTotal Time 45 mins
- Melt butter in a medium saucepan. Add remaining onion, jalapeño pepper, bell pepper and cook over medium heat until softened, about 5 minutes.
- Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
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From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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