Amazing Vegetable Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 stalks celery, chopped1 vidalia onion, chopped2-3 carrots, chopped2 tbsp butter or margarine1 tub Knorr Homestyle Vegetable Stock (the gelatin kind in the tubs)3 cubes beef buillion (or chicken, depending)1 3/4 cups uncooked Jasmine riceSpices to taste: I use basil, black pepper, garlic powder, and sea salt. If we are serving it with beef, I also use a dash of Seasoning Salt.
In a large frying pan or wok, saute the chopped vegetables in the butter, and add spices to taste.
While the vegetables are cooking, boil water in a tea kettle for the bullion. Dissolve the vegetable stock in the pan with the vegetables and butter, and let the cubes soften in 2 cups of the boiled water.
Once the cubes have softened, add the water to the frying pan and bring it to a boil, then add the rice and cover the pan so that it will all cook together.
This is where the "off the cuff" nature of the recipe comes into play ... I generally stay near the stove and tend to the rice, stirring it every few minutes and seeing how it is coming along. Depending on the type of pan being used, I add another 1 & 1/2 - 2 cups of water to the rice as it cooks so that it will fluff up nice and soft, but I tend to play it by ear and see how it cooks. If there is too much water, don't worry - leave the cover off the pan for a few minutes and it will boil off without losing any of its flavor.
Serving Size: Makes approx. 5 servings of 1.5 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user LAKEDRUID.
While the vegetables are cooking, boil water in a tea kettle for the bullion. Dissolve the vegetable stock in the pan with the vegetables and butter, and let the cubes soften in 2 cups of the boiled water.
Once the cubes have softened, add the water to the frying pan and bring it to a boil, then add the rice and cover the pan so that it will all cook together.
This is where the "off the cuff" nature of the recipe comes into play ... I generally stay near the stove and tend to the rice, stirring it every few minutes and seeing how it is coming along. Depending on the type of pan being used, I add another 1 & 1/2 - 2 cups of water to the rice as it cooks so that it will fluff up nice and soft, but I tend to play it by ear and see how it cooks. If there is too much water, don't worry - leave the cover off the pan for a few minutes and it will boil off without losing any of its flavor.
Serving Size: Makes approx. 5 servings of 1.5 cups each.
Number of Servings: 5
Recipe submitted by SparkPeople user LAKEDRUID.
Nutritional Info Amount Per Serving
- Calories: 510.3
- Total Fat: 4.8 g
- Cholesterol: 12.4 mg
- Sodium: 671.9 mg
- Total Carbs: 108.2 g
- Dietary Fiber: 1.0 g
- Protein: 6.2 g
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