Quick Steamed Rice n Vegies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 2.4 g
  • Cholesterol: 70.7 mg
  • Sodium: 54.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.1 g

View full nutritional breakdown of Quick Steamed Rice n Vegies calories by ingredient
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Long grain brown rice with a medley of steamed fresh vegetables. Inexpensive, set it and forget it style! Even the kids love it. Long grain brown rice with a medley of steamed fresh vegetables. Inexpensive, set it and forget it style! Even the kids love it.
Number of Servings: 6


    1.5 cups Long Grain Brown Rice
    .5 each Large Yellow and Green Bell Pepper - Chopped
    1/4 Large Red Bell Pepper - Chopped
    1-2 Spears Cauliflower - Chopped
    2 Large Eggs - Hard Boiled
    2 Cups Baby Carrots - Chopped if desired


Cook Rice in Rice Cooker / Steamer per unit instructions or on stovetop per package directions (butter may be omitted, not necessary for flavor).

Place eggs in sauce pan of enough cold water to cover them entirely on burner over high heat. When eggs reach rolling boil, let boil 5 minutes and remove from heat. Let stand 5 minutes then drain and rinse in cold water. Set aside for later use.

If using Rice Cooker / Steamer, add cauliflower and carrots to steamer basket when 20 minutes of rice cook time remain. Steam for 15 minutes and remove to dish, cover to keep warm.

Add Bell Peppers immediately after removing the cauliflower and carrots. Steam 5 minutes then add to dish to keep warm.

When rice cooker finishes it's cycle, combine all ingredients in large dish, including peeled and chopped eggs and toss gently.

Add Soy Sauce (if desired), serve and enjoy!

If steaming veggies over stovetop, same steaming times apply.

All ingredients can be cooked seperately and stored to combine later. If cooking for later, use within 2 days to ensure freshness. Warms nicely and leftovers taste great!

Makes 6-7 1-Cup Servings

Any of the listed vegetables can be substituted! Other ideas are broccoli, asparagus, water chestnuts, celery, spinach. Alteration of vegetables will change nutrition content.

Number of Servings: 6

Recipe submitted by SparkPeople user LEUCOSIA.

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