SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 7.8 g
  • Cholesterol: 1.7 mg
  • Sodium: 288.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Vegetable Rice Medley calories by ingredient
Report Inappropriate Recipe

Vegetable Rice Medley

Submitted by: SPARKLERDEB
Vegetable Rice Medley

Introduction

Rice combined with sauted vegetables, serve at side dish for any fish, shrimp or chicken entree from www.cooking-recipes-collection.com with permission. Rice combined with sauted vegetables, serve at side dish for any fish, shrimp or chicken entree from www.cooking-recipes-collection.com with permission.
Number of Servings: 6

Ingredients

    1 large clove fresh garlic, pressed
    2 Tbl of each olive oil and butter
    1/2 cup finely chopped scallion onion
    2/3 cup carrots, matchstick cut
    1/2 cup finely chopped celery
    2 cups coarsely chopped fresh mushrooms
    1 cup sliced bok choy
    1/2 cup chopped roasted red bell pepper
    4 cloves roasted garlic
    1 cup uncooked brown and wild rice blend
    2 1/4 cup water or chicken broth
    salt and pepper to taste
    chopped parsley for garnish

Directions

In a medium pot combine rice, chicken broth. Bring to boil, stir and cover pot. Reduce heat to simmer, cook for 45-50 minutes with out picking up the cover. Liquid should be completely gone when rice is tender. While rice is cooking prepare your vegetables and oil.

In large skillet add pressed garlic and oil, let sit for 20 to 30 minutes with out cooking. Heat to medium-high, add all the vegetables except the roasted peppers and garlic. Saute 10 minutes (you may have to add a little more oil or butter if too dry) Add roasted peppers and garlic, gently stir in as the roasted vegetables are very tender and if over stirred will turn to mush. Serve vegetable over rice with your favorite choice of entree like fish, shrimp or chicken.

Serving Size: 3/4 cup serving size

Number of Servings: 6

Recipe submitted by SparkPeople user SPARKLERDEB.






Great Stories from around the Web


Rate This Recipe