Five Vegetables And 15 Grain Rice Pot Recipes

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ONE POT EASY CHEESY VEGETABLES AND RICE



One Pot Easy Cheesy Vegetables and Rice image

This easy and cheesy one-pot dish gets to the table in under 15 minutes and is a great way to add more vegetables to your meal. Bonus - only one pot to clean!

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 15m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons vegetable or canola oil
½ teaspoon Morton® Fine Sea Salt
1 cup extra long grain rice (15 minute)
2 cups frozen mixed vegetables
3 cups chicken stock
1 ½ cups shredded Cheddar cheese

Steps:

  • Heat oil in medium sauce pan over medium-high heat.
  • Add remaining ingredients, except for cheese.
  • Bring to a boil for 1 minute.
  • Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
  • Add cheese and stir until melted and serve immediately.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 31.8 g, Cholesterol 45.1 mg, Fat 20.3 g, Fiber 3.8 g, Protein 15.6 g, SaturatedFat 10 g, Sodium 1098 mg, Sugar 0.6 g

FIVE VEGETABLES AND 15-GRAIN RICE POT



Five Vegetables and 15-Grain Rice Pot image

Provided by Elaine Louie

Categories     dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 large dried shiitake mushrooms
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
1 1/4 cups 15 grain rice, rinsed until water runs clear
2 tablespoons burdock root, peeled, soaked in cold water for 15 minutes, drained and julienned
1 tablespoon dry hijiki seaweed, soaked in warm water for 10 minutes, drained and julienned
2 tablespoons julienned carrots
2 tablespoons frozen shelled edamame
toasted sesame seeds for garnish

Steps:

  • Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
  • In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
  • Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams

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