VEGGIE RICE BOWL
As Sherry Hulsman of Louisville, Kentucky will tell you, this yummy recipe makes a lot, so it's great for a gathering. With lots of vegetables and two kinds of rice, it's a quick and easy dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
MICROWAVED VEGGIE RICE BOWL RECIPE BY TASTY
Here's what you need: rice, water, olive oil, black beans, tomato, salt, pepper, avocado, fresh cilantro
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a bowl, combine the rice, water, and olive oil.
- Stir, then microwave, covered, for 6-8 minutes until the rice is fully cooked.
- Carefully remove the lid, then add black beans, tomatoes, salt, and pepper. Stir to combine.
- Top with avocado and cilantro if desired.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 9 grams, Protein 7 grams, Sugar 1 gram
CHIPOTLE-STYLE VEGGIE RICE BOWL
Make and share this Chipotle-Style Veggie Rice Bowl recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- For Guacamole: Combine all of the ingredients into food processor and blend until smooth.
- For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.
- For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.
- For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.
- Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.
Nutrition Facts : Calories 492.2, Fat 23, SaturatedFat 6.8, Cholesterol 23.6, Sodium 1677.1, Carbohydrate 62.2, Fiber 14.3, Sugar 11.7, Protein 14.8
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