Trio Rice Medley Recipes

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COLORFUL RICE MEDLEY



Colorful Rice Medley image

"I found this recipe while searching for something with peas that was different from what I usually serve guests," says Dorothy Pritchett of Wills Point, Texas. "It's colorful, tasty and could go with a variety of entrees."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small sweet red pepper, finely chopped
1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/4 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided

Steps:

  • In a large saucepan coated with cooking spray, saute onion in butter for 1 minute. Add rice and red pepper; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the broth, wine, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in peas; cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through. Stir in 1/4 cup cheese. Sprinkle remaining cheese over the top.

Nutrition Facts : Calories 155 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 281mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

RICE MEDLEY



Rice Medley image

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

SLOW-COOKER WILD RICE MEDLEY



Slow-Cooker Wild Rice Medley image

Slow cook wild rice with veggies to make this tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h20m

Yield 12

Number Of Ingredients 12

1 1/2 cups uncooked wild rice
2/3 cup chopped celery
1 tablespoon butter or margarine, melted
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium carrots, chopped (3/4 cup)
3 1/2 cups vegetable broth (from 32-oz carton)
1/3 cup pine nuts
1/2 cup chopped dried cherries
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
  • Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
  • Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
  • Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

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

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

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.

TRIO RICE MEDLEY



Trio Rice Medley image

Find out why three is the magic number when you make our Trio Rice Medley. This scrumptious Trio Rice Medley is just as colorful as it delicious!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 12

2 Tbsp. oil
1 small onion, chopped
2 cups long-grain white rice, uncooked
4 cups fat-free reduced-sodium chicken broth
2 Tbsp. KRAFT Zesty Italian Dressing
1/4 cup each fresh parsley and fresh cilantro
1 pkt. (4.8g/0.1685 oz.) seasoning with cilantro and tomato
1/2 cup classic mixed frozen vegetable blend (corn, diced carrots, peas and cut green beans), cooked
4 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 poblano chile, roasted, peeled and cut into thin strips
1/3 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oil in large saucepan. Add onions and rice; cook and stir 3 min. Add broth; bring to boil. Cover; simmer on low heat 20 min. or until broth is absorbed.
  • Blend dressing, parsley and cilantro in blender until smooth. Mix with 1/3 of the rice; spoon onto ovenproof platter. Cover to keep warm.
  • Mix contents of seasoning packet with half the remaining rice. Stir in vegetables and bacon; spoon next to green rice on platter. Top remaining rice (in skillet) with remaining ingredients; cover with lid. Cook until cheese is melted. Spoon next to other mounds of rice on platter.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 1 g, Protein 4 g

BROWN AND WILD RICE MEDLEY



Brown and Wild Rice Medley image

Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. Little hands on time makes this a great addition to any meal.

Provided by On The Go Bites

Time 1h

Yield 6 Servings

Number Of Ingredients 11

1 Cup Brown Rice
1/2 Cup Wild Rice
3 Cups Chicken Broth (Low sodium preferred)
1 teaspoon Kosher Salt
1 Large Shallot (Minced)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Ground Cumin
1/2 Cup Toasted Pecans (or pistachios, chopped)
2 Whole Green Onions (Sliced, green and white parts)
3 Tablespoons Unsalted Butter

Steps:

  • In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
  • Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
  • Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
  • Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.

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