QUICK ONE POT VEGETABLE RICE
This one-pot vegetable rice is a kids' absolute favorite dish. A simple and easy recipe that can be served on its own, or with the main course. The best part is, it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
Provided by Veena Azmanov
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 113 kcal, Carbohydrate 23.9 g, Protein 3.2 g, Fat 2.9 g, Sodium 550 mg, Fiber 2.2 g, Sugar 2.1 g, UnsaturatedFat 2.9 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 HERB RICE
This is an easy staple to add to a variety of different meals, added to a stir-fry, or just have a few veggies thrown in. Save money by buying rice in bulk and adding your own seasonings rather than buying it boxed and pre-mixed. The required ingredients are shown in the photo.
Provided by tina122372
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix water, beef bouillon, onion, thyme, marjoram, and rosemary together in a saucepan; bring to a boil. Add rice, reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 0.1 g, Sodium 116.6 mg, Sugar 0.4 g
SIMPLE HERB RICE
"I revised an old stuffing recipe several times to come up with this simple savory side dish," shares Lisa Mathew of Buffalo, Missouri. "It's a breeze to prepare using instant rice, and everyone loves its herb flavor."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired. , Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender.
Nutrition Facts : Calories 202 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
SAVORY HERB RICE
"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 178 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 490mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CLASSIC VEGETABLE FRIED RICE (GLUTEN-FREE, VEGAN, ALLERGY-FREE)
A super quick and easy Classic Vegetable Fried Rice recipe so you don't need to order takeout! It's gluten-free, vegan, top 8 allergy-free, healthy, and full of veggies! A perfect side dish for using leftover rice and transforming it into a delicious lunch or dinner!
Provided by Rebecca Pytell
Categories Side
Time 8m
Yield 4
Number Of Ingredients 11
Steps:
- On the stove over medium high heat, in a large greased wok or skillet, add the sesame oil first, then the rest of the ingredients.
- Stir fry the rice, veggies, coconut aminos, and seasonings around in the skillet to fully combined, about 6-8 minutes or until the veggies have softened.
- Top with sesame seeds if desired.
Nutrition Facts : ServingSize 1
ROASTED VEGETABLES WITH RICE
A lovely summery and light meal. I first ate this in a cafe in Oxford, UK and set about perfecting a version at home. Enjoy !
Provided by fluffyhelen
Time 1h
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees.
- Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
- Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
- Pour the oil mixture over the vegetables.
- Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
- After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
- Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
- Serve the roasted vegetables on a bed of rice.
EASY VEGETABLE-HERB RICE
A nice departure from the rice-a-roni routine. Don't you just get tired of those same old flavors they have?
Provided by PalatablePastime
Categories Rice
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spray large saucepan with cooking spray.
- Add onion and carrots and saute over medium heat, adding a few drops of water if necessary to prevent sticking, stirring frequently, until onion is translucent and carrot is fairly tender.
- Add water rice, salt, dill weed, and pepper; bring to a boil.
- Cover; simmer 20-25 minutes or until rice is tender.
- Stir in parsley and fat-free margarine.
- Serve.
GARLIC HERB CAULIFLOWER RICE
Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 8 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
- If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
- If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
- Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
- Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
- Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
- Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.
Nutrition Facts : ServingSize 1/2 cup, Calories 94, Fat 6.5g, SaturatedFat 2.3g, Cholesterol 8.3g, Sodium 222.7mg, Carbohydrate 8g, Fiber 2.9g, Sugar 1.8g, Protein 3.4g
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