EASY MIXED VEGETABLE RICE
A basic but crazy flavorful side! Basmati rice cooked in garlic and chicken bouillon, and tossed with mixed vegetables. Goes well with just about any protein or eat it by itself!
Provided by MinShien
Categories Side Dish
Time 25m
Number Of Ingredients 6
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!
Nutrition Facts : Carbohydrate 58 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 66 mg, Fiber 3 g, Sugar 1 g, Calories 286 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
EASY VEGETABLE RICE MEDLEY
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
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.
MASALA RICE AND VEGETABLES
A nod to biryani, basmati rice laced with raisins, almonds and fragrant spices come together with hearty vegetables in this mouthwatering plant-based rice dish.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 main course servings
Number Of Ingredients 28
Steps:
- Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
- Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
- Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
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
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.
VEGETABLE AND RICE SOUP
Make and share this Vegetable and Rice Soup recipe from Food.com.
Provided by Deantini
Categories Clear Soup
Time 40m
Yield 2 bowls, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to simmering in sauce pan.
- Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
- Let simmer for approx 30 min or until vegetables are soft.
- Add salt to taste.
Nutrition Facts : Calories 295.7, Fat 4.7, SaturatedFat 1.3, Sodium 2309.5, Carbohydrate 42.6, Fiber 3.1, Sugar 7.2, Protein 18.8
SAVOURY RICE
Quick and simple savoury rice.
Provided by laurenswan
Time 40m
Yield Serves 3
Number Of Ingredients 18
Steps:
- Prepare the vegetables:
- 1. Peel and chop the onion
- 2. Slice the mushrooms
- 3. Deseed and dice the red pepper
- 4. Chop the tomato
- Fry the onion in oil until soft.
- Add the mushrooms and red pepper and cook for a further 2 minutes.
- Stir in the rice.
- Mix the stock powder with the water.
- Add the stock, peas and curry powder to the rice mixture.
- Simmer for 15 minutes, until the rice is tender.
- Serve the rice in a bowl and sprinkle the chopped tomato on top.
VEGETABLE FRIED RICE
Another recipe by Brenda Walsh from her cooking demonstration "A little taste of Asia." This fried rice is made vegan (no egg) so it's healthier with zero cholesterol. Watch vegetables carefully as you don't want to overcook them. Try adding other vegetables, such as red bell pepper, zucchini, turnips or eggplant. If you like a little spice, add 1/4 tsp. cayenne pepper. Mmm Mmm good! Cooking time doesn't include cooking the brown rice. I usually cook my brown rice in a rice cooker and it takes about 20minutes.
Provided by Enjolinfam
Categories Brown Rice
Time 18m
Yield 7 1 cup servings
Number Of Ingredients 12
Steps:
- Heat oil in a wok or skillet, and sauté onion until clear and tender. Add cashews, carrots, broccoli, peas and corn. When carrots are almost tender, add snow peas, cooked rice and seasonings.
- Pour into platter and serve hot.
Nutrition Facts : Calories 524.8, Fat 11.8, SaturatedFat 2.1, Sodium 105.7, Carbohydrate 93.7, Fiber 6.1, Sugar 4.6, Protein 11.9
VEGETABLE RICE PILAF
Make and share this Vegetable Rice Pilaf recipe from Food.com.
Provided by Irmgard
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil over medium heat.
- Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the rice, stirring to coat; pour in the broth and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes.
- Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
- Fluff with a fork.
Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3
VEGETABLE EGG FRIED RICE
Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
Provided by Jet Tila
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
- Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
- Fold in the green onions and serve immediately.
VEGETABLE FRIED RICE
Simple veggie-laden rice you can whip up in minutes - it's low fat, low calorie and so low effort you'll want to add it to your go-to recipe list
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium
VEGGIE RICE POT
Find two of your 5-a-day in this veggie dish - a superhealthy option for midweek, with plenty of seasoning
Provided by Jane Hornby
Categories Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Boil the kettle. Heat the oil in a large, deep frying pan, then add the peppers and mushrooms. Fry over a high heat for 3 mins or until starting to soften and turn golden. Turn down the heat, then stir in the rice, garlic and five-spice. Sizzle for 2 mins, then splash in the sherry, if using, and top up with 350ml hot water.
- Cover the pan and simmer for 15-20 mins until all of the liquid has gone and the rice is tender, stirring now and again. Add the peas for the final few mins.
- Heat another frying pan, add a drop of the sesame oil, then add the eggs. Swirl around the pan to make a thin omelette. Once set, turn out onto a board, roll up and shred thinly. Tip the egg and spring onions onto the rice, fluff up with a fork, season with soy sauce and sesame oil, then serve.
Nutrition Facts : Calories 377 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.14 milligram of sodium
VEGETABLE & RICE CASSEROLE
This was so GOOD! I had stuff left over. We are on a very tight budget, which precludes the extravagant waste of food, so I concocted this recipe in order to stick to my guns, so to speak. It was WAY good, and you can substitute your own ingredients. It is mega-versatile. Enjoy it! NOTE: You can also add pre-cooked meat to this, and season accordingly to make a one-dish meal!
Provided by Pagan
Categories One Dish Meal
Time 42m
Yield 2 -quart casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 2-quart casserole to prevent massive sticking.
- Layer the casserole contents in exactly the order listed above.
- Cover and bake in a 375°F oven for 35-40 minutes.
INDIAN VEGETABLE RICE
A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices.
Provided by Neena
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 2
Number Of Ingredients 8
Steps:
- In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
- Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
Nutrition Facts : Calories 514.7 calories, Carbohydrate 87.1 g, Fat 15.4 g, Fiber 4.3 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 904.6 mg, Sugar 3.6 g
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