Ricevegetables Recipes

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EASY VEGETABLE RICE MEDLEY

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Easy Vegetable Rice Medley image

Steps:

  • Heat oil in a skillet.
  • Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
  • Add broth; bring to a boil.
  • Stir in rice and peas; cover.
  • Simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes before serving.
  • ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

VEGETABLE BIRYANI

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 main course servings

Number Of Ingredients 28



Vegetable Biryani image

Steps:

  • Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
  • Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
  • Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
  • Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

3/4 cups basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seeds
5 whole cardamom pods
1 cup small cauliflower florets
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

VEGETABLE FRIED RICE

Another recipe by Brenda Walsh from her cooking demonstration "A little taste of Asia." This fried rice is made vegan (no egg) so it's healthier with zero cholesterol. Watch vegetables carefully as you don't want to overcook them. Try adding other vegetables, such as red bell pepper, zucchini, turnips or eggplant. If you like a little spice, add 1/4 tsp. cayenne pepper. Mmm Mmm good! Cooking time doesn't include cooking the brown rice. I usually cook my brown rice in a rice cooker and it takes about 20minutes.

Provided by Enjolinfam

Categories     Brown Rice

Time 18m

Yield 7 1 cup servings

Number Of Ingredients 12



Vegetable Fried Rice image

Steps:

  • Heat oil in a wok or skillet, and sauté onion until clear and tender. Add cashews, carrots, broccoli, peas and corn. When carrots are almost tender, add snow peas, cooked rice and seasonings.
  • Pour into platter and serve hot.

Nutrition Facts : Calories 524.8, Fat 11.8, SaturatedFat 2.1, Sodium 105.7, Carbohydrate 93.7, Fiber 6.1, Sugar 4.6, Protein 11.9

4 cups brown rice, cooked
2 tablespoons sesame oil
1 medium onion, diced
1 cup carrot, diced
1 cup frozen peas
1/2 cup corn
1/2 cup broccoli floret
1/2 cup snow peas
1/2 cup cashews
1/2 teaspoon seasoning salt
1 teaspoon vegan chicken seasoning (I use Mckay's Chicken-Style Seasoning)
soy sauce, to taste (or Braggs Liquid Aminos)

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