Vegetable Rice Mix Food

OVEN BAKED RICE AND VEGETABLES

Steps:

• Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
• Mix Spice Mix in a small bowl.
• Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
• Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
• Remove rice from oven.
• Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
• Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
• Drizzle with more oil (optional), sprinkle with more pepper.
• Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
• Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

EXTRA VEGETABLE FRIED RICE

Steps:

• This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm's reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I'm suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
• Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
• Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
• Add the remaining veggies and salt. Continue cooking, stirring occasionally (don't stir too often, or the veggies won't have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
• Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
• Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you'd like more soy flavor (don't overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
• Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it's fine to eat).

QUICK ONE POT VEGETABLE RICE

Steps:

• If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.
• In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.
• Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.
• Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
• Add stock, fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
• Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
• When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

MEDITERRANEAN VEGETABLE RICE

Steps:

• Preheat the grill to high.
• Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I've done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
• Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds.
• Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you've covered the whole surface (use the picture to help you out - it might look a bit fiddly, but it's child's play to make).
• Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated.
• Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil.
• To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.

VEGETABLE RICE MIX

Steps:

• In a bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (4 cups total)., To prepare rice: In a saucepan, combine water, butter and 1 cup rice mix. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until the water is absorbed.

VEGETABLE PULAO RECIPE

Steps:

• Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
• Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
• Add chopped tomato, green peas, french beans and carrot.
• Stir-fry them for approx. 2 minutes.
• Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
• Stir-fry them for approx. 2 minutes.
• Add 1 cup water and mix well.
• Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
• Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

ONE-POT SPICY VEGETABLE RICE

Steps:

• Heat the olive oil in a large pan over a medium heat.
• Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
• Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
• Add the rice, tomatoes, peas, spices, seasoning and water.
• Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.
• Serve immediately.

SOUTH INDIAN STYLE VEGETABLE RICE RECIPE

Steps:

• Heat 3 tbsp of oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix.
• Next, add the chopped onions and sauté the onions till its translucent.
• When the onions are sautéed well, then add the chopped vegetables to the pan.
• Stir-fry the veggies for a minute. Then add salt and give a good mix.
• Now close the pan with a lid and allow the veggies to get cooked.

RICE VEGETABLE MEDLEY

Steps:

• In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

EASY MIXED VEGETABLE RICE

Steps:

• In a large pot, add olive oil and minced garlic and cook under medium heat till fragrant (this goes quick!). Do not brown or burn garlic.
• Add rice to pot. Stir and cook for a minute. Then add water and chicken bouillon. Stir to combine. Bring to medium high heat and to a boil.
• Once the water boils, lower to medium low heat, cover pot (make sure it is fairly tight), and cook for 15-17 minutes.
• Bring frozen mixed vegetable to bowl. Microwave for 20-30 seconds, or until vegetable is soft (do not overcook). Drain access water.
• Once rice is cooked, remove cover and use spatula to stir and fluff rice. Add mixed vegetable to rice. Stir and combine.
• Serve and enjoy!

VEGETABLE RICE MIX

Steps:

• In a bowl, combine the first six ingredients.
• ;mix well.
• Store in an airtight container in a cool dry place for up to 1 year.
• TO PREPARE RICE: In a saucepan, combine water, butter, and 1 cup rice mix.
• Bring to a boil; reduce heat.
• Cover and simmer for 10-15 minutes or until water is absorbed.

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
• now add ½ onion, 1 chilli and saute until they turn translucent.
• further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
• stir-fry for 2 minutes without mashing the vegetables.
• now add 1 cup basmati rice (soaked for 20 minutes).
• roast for 2 minutes without breaking rice.
• furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
• mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
• after 20 minutes, give a stir. the rice will be still be moist.
• turn off the flame, cover and rest for 10 minutes.
• finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

VEGETABLE RICE

Steps:

• Heat the oil in a Dutch oven or other heavy 3-quart pot over medium-high heat. Add the mushrooms, red pepper and onion and cook stirring, until the vegetables are softened, about 4 minutes.
• Add the rice and the salt and stir to coat the rice with oil. When the rice starts to look "chalky," pour enough water into the pan to cover the rice by 1-inch. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice.
• Reduce the heat to very low, give the rice a very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.

GORDON RAMSAY'S VEGETABLE PILAU RICE RECIPE

Steps:

• Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
• Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
• Fry for a minute until they begin to crackle and smell fragrant.
• Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
• Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
• Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
• Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.

VEGETABLE FRIED RICE

Steps:

• In a wok, stir-fry the vegetables for 1-2 mins until softening, then add the rice and warm through. Crack in the eggs and stir through with the teriyaki sauce.