Garden Vegetable Rice Recipes

EASY VEGETABLE RICE MEDLEY

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 FRIED RICE

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.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
• In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Place packets on plates. Cut large X across top of each packet; carefully fold back foil.

GARDEN VEGETABLE RICE

Steps:

• Add the onion and carrot to a deep skillet, wok stir fry pan or a large pot and sautee them with some water or oil over medium-high heat for 5 minutes, stirring occasionally.
• Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for another 5 minutes, stirring occasionally. Add more water or oil if needed.
• Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
• Finally, add the vegetable stock and bring it to a boil, then cook over medium-high heat for 40 minutes or until the rice is cooked.
• Remove from heat and serve. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

GARDEN VEGETABLE & CHICKEN SKILLET

Steps:

• In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

GARDEN VEGETABLE RICE

Steps:

• In a large saucepan, heat all ingredients together over medium-high until heated through. Serve while hot.