Lots-o-veggies over rice - FREEZES GREAT
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 yellow onion (cleaned and chopped)2 cloves of garlic (cleaned and minced)1 tbl of extra virgin olive oil1/2 head of green cabbage (cleaned and chopped)1/2 head of purple cabbage (cleaned and chopped)1 bunch of spinach (cleaned)1 tsp salt1 red bell pepper (cleaned and chopped)1 green bell pepper (cleaned and chopped)1 yellow bell pepper (cleaned and chopped)*27 medium cherry tomatoes (cleaned, roasted, and sliced in half)2.75 tbl of cumin (or any spice you might like better)9 medium radishes (cleaned, and sliced)1 bunch of broccoli (cleaned and chopped include stalk)1 Zucchini (cleaned and chopped)9 sltalks of celery (cleaned and diced)Black Peper to taste1/4 cup water~~~~~~~~4 cups vegetable broth2 cups brown rice1 tsp cumin (or same spice used above)
Prepare veggies as directed on ingredients list.
*to roast tomatoes place on cookie sheet under broil till tops start to blister, turn tomatoes over and repeat on other side. Let cool then cut in half.
place oil in large skillet and turn heat to med-hi. when oil is hot add onion's and garlic, turn stove down to med-low and place lid on skillet and let sweat till onion is transparent, stirring occationaly.
Then add both types of cabbage and spinach and sprinkle salt ontop. Replace lid and turn heat to medium for 5 minutes then stir and turn back down to med-low. Add the rest of the veggies and the cumin in the next 3-5 minutes while adding a little water it contunes to condence. Stirring all the while. When everything is in add a little pepper and stir again then replace lid and let cook on med-low heat till everything is soft. Stirr occationaly.
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after getting the veggies in place the broth in a pan with cumin and rice and bring it to a boil. Stir and place lid on pan. Bring down to simmer and let it simmer for 45 minutes. Check at 40 minutes to make sure it is not already done. If you still hear boiling in the pan (but no burning smell) give it 5 more minutes. If you still boiling water in the pan after 45 min check 3 minutes then then every 1 till it looks done. If you unclear about these instructions any general cookbook might be a good place to look.
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When the veggies are done I usually measure out 8 seperate servings right away because it differs depending on how small you cut your veggies and how long you let it cook.
I then take 1/2c of the rice and put the veggies and some of the broth from the bottom of skillet over the rice. ITS SO GOOD!!!! GREAT LIGHT MEAL TO END THE DAY!!!!!!
MAKES 8 1/2 CUP SERVINGS OF RICE AND 8 SERVINGS OF VEGGIES.
Number of Servings: 8
Recipe submitted by SparkPeople user VEGGIEMEUP.
*to roast tomatoes place on cookie sheet under broil till tops start to blister, turn tomatoes over and repeat on other side. Let cool then cut in half.
place oil in large skillet and turn heat to med-hi. when oil is hot add onion's and garlic, turn stove down to med-low and place lid on skillet and let sweat till onion is transparent, stirring occationaly.
Then add both types of cabbage and spinach and sprinkle salt ontop. Replace lid and turn heat to medium for 5 minutes then stir and turn back down to med-low. Add the rest of the veggies and the cumin in the next 3-5 minutes while adding a little water it contunes to condence. Stirring all the while. When everything is in add a little pepper and stir again then replace lid and let cook on med-low heat till everything is soft. Stirr occationaly.
~~~~~~~~~~~
after getting the veggies in place the broth in a pan with cumin and rice and bring it to a boil. Stir and place lid on pan. Bring down to simmer and let it simmer for 45 minutes. Check at 40 minutes to make sure it is not already done. If you still hear boiling in the pan (but no burning smell) give it 5 more minutes. If you still boiling water in the pan after 45 min check 3 minutes then then every 1 till it looks done. If you unclear about these instructions any general cookbook might be a good place to look.
~~~~~~
When the veggies are done I usually measure out 8 seperate servings right away because it differs depending on how small you cut your veggies and how long you let it cook.
I then take 1/2c of the rice and put the veggies and some of the broth from the bottom of skillet over the rice. ITS SO GOOD!!!! GREAT LIGHT MEAL TO END THE DAY!!!!!!
MAKES 8 1/2 CUP SERVINGS OF RICE AND 8 SERVINGS OF VEGGIES.
Number of Servings: 8
Recipe submitted by SparkPeople user VEGGIEMEUP.
Nutritional Info Amount Per Serving
- Calories: 337.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 714.7 mg
- Total Carbs: 69.3 g
- Dietary Fiber: 18.1 g
- Protein: 14.6 g
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