Veggie Rice Saute Recipes

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BROWN RICE AND VEGETABLE SAUTE



Brown Rice and Vegetable Saute image

Make and share this Brown Rice and Vegetable Saute recipe from Food.com.

Provided by Brooke the Cook in

Categories     Brown Rice

Time 20m

Yield 3 serving(s)

Number Of Ingredients 10

1 cup quick-cooking brown rice
1 cup vegetable broth (any flavor broth will do)
2 teaspoons olive oil
1 small onion, chopped
3 cups broccoli florets
8 ounces baby portabella mushrooms, sliced
1 garlic clove, minced
1 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt

Steps:

  • Prepare rice as directed on box using broth of your choice.
  • Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
  • Add broccoli and cover for 3 minutes, stirring occasionally.
  • Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 74.5, Fat 3.5, SaturatedFat 0.5, Sodium 221, Carbohydrate 9.3, Fiber 1.5, Sugar 2.9, Protein 4.1

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

ITALIAN INSPIRED SAUTEED VEGETABLES OVER RICE



Italian Inspired Sauteed Vegetables over Rice image

A hearty and flavorful medley of fresh vegetables with tofu and lentils. This recipe is great for the cooler evenings. It's a complete meal.

Provided by Healthy Debbie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 diced onion
1 teaspoon diced garlic
1 cup chicken bouillon
2 thinly sliced zucchini
1 sliced yellow squash
1 (4 ounce) can green chili peppers, mild
1 (15 ounce) can Italian-style diced tomatoes
2 cups cooked lentils
6 ounces sliced tofu
4 ounces fat-free Italian salad dressing
3 cups cooked brown rice

Steps:

  • Open and drain the tofu. Slice tofu into cubes and put into the Italian dressing to marinate for 1o minutes.
  • Heat olive oil in a large, heavy fry pan. Add the onion and garlic and saute over low-medium heat. Pour in the chicken bouillion and turn up the heat to medium-high. Add in the zucchini, squash, canned tomatoes, chilis, and cover. Allow to gently bubble for 15 minutes.
  • Remove lid and add the lentils and tofu. Continue to cook until sauce is reduced by about half.
  • Serve vegetables over cooked rice.

Nutrition Facts : Calories 418.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 946.2, Carbohydrate 75.3, Fiber 14.6, Sugar 14.1, Protein 19.2

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