Vegetable Rice Simple Side Dish Food

VEGETABLE RICE SIMPLE SIDE DISH

Vegetable Rice Simple Side Dish image

Found in a torn out recipe from a magazine but I don't know which one now. I love the flavors of this side dish and have tweaked it based on what veggie is fresh or in season. In place of the asparagus I have used snow peas or just used more zucchini and carrots if I could not find nice asparagus.

Provided by HokiesMom

Categories Rice

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups chicken broth, low-fat, low sodium, no MSG
2/3 cup uncooked long grain
1/4 cup sweet onion, finely chopped
3 tablespoons butter
1 cup fresh mushrooms, sliced
2/3 cup zucchini, julienned
2/3 cup carrot, julienned
1 1/3 cups fresh asparagus, cut into 1 inch pieces
1/4 teaspoon dried basil
2/3 cup parmesan cheese, grated
fresh ground pepper

Steps:

Pour broth into a saucepan; bring to a boil. Add rice and reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
In a large skillet, saute onion in butter for 3-4 minutes. Add the mushrooms, zucchini and carrot; saute for 3-5 minutes longer or until they are crisp tender. Add asparagus and basil, cook; uncovered over medium-low heat for 5-7 minutes or until asparagus is crisp tender.
In a serving bowl, combine the rice, veggie mixture, Parmesan cheese and freshly ground pepper. Serve immediately.

Nutrition Facts : Calories 192, Fat 14.2, SaturatedFat 8.6, Cholesterol 37.6, Sodium 629.6, Carbohydrate 7, Fiber 2.1, Sugar 3.6, Protein 10.4

EASY VEGETABLE RICE MEDLEY

Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

Steps:

Heat oil in a skillet.
Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
Add broth; bring to a boil.
Stir in rice and peas; cover.
Simmer 5 minutes.
Remove from heat.
Let stand 5 minutes before serving.
****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

VEGETABLE RICE

Vegetable Rice image

Provided by Daisy Martinez

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
8 large button mushrooms, cut into 1/4-inch slices (about 2 cups)
1 red bell pepper, cored, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
1 small yellow onion, finely diced (about 1 cup)
2 cups long-grain rice
1 tablespoon kosher or fine sea salt
4 scallions, trimmed and thinly sliced (about 1/2 cup)

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.

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