Curried Vegies with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Onion, Carrot, Celery, Summer Squash, Tomatoes, all of your favorite summer veggies and even if you have left overs in the fridge, this dish turns out like a stew so put 'em all in. The more the merrier. I even put in the rest of a 1/4 head of cabage in, turned out great.
The yield on this recipe can vary depending on how many veggie/s you throw in, if you go by my ingredients you will get about 9 cups.
Clean veggies, cut all about the same size at 1/4 to 1/2" pieces. Put them in a non stick pan at medium high heat, add water when they start to cook if they start sticking. Add r spices, stir to get them in. Add 1 cup of brown rice, again stir to get everything incorporated, add the can of soup, stir again, then put the broth in. Cook covered on Medium for about 3 min. If rice is to firm to your taste add more water if needed and cook another 15 min. Let stand for about 10 min. There is really no way to mess up this recipe, so have fun!
Number of Servings: 9
Recipe submitted by SparkPeople user BFORSTROM.
Clean veggies, cut all about the same size at 1/4 to 1/2" pieces. Put them in a non stick pan at medium high heat, add water when they start to cook if they start sticking. Add r spices, stir to get them in. Add 1 cup of brown rice, again stir to get everything incorporated, add the can of soup, stir again, then put the broth in. Cook covered on Medium for about 3 min. If rice is to firm to your taste add more water if needed and cook another 15 min. Let stand for about 10 min. There is really no way to mess up this recipe, so have fun!
Number of Servings: 9
Recipe submitted by SparkPeople user BFORSTROM.
Nutritional Info Amount Per Serving
- Calories: 72.5
- Total Fat: 2.5 g
- Cholesterol: 3.8 mg
- Sodium: 458.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.2 g
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