Vegetable Rice Medley Recipes

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RICE VEGETABLE MEDLEY

This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5



Rice Vegetable Medley image

Steps:

  • In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn, peas or mixed vegetables

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

10-MINUTE VEGETABLE & RICE MEDLEY

A Healthy Living rice and veggie medley that takes only 10 minutes to make? Oh yeah, that's our kind of side dish.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 7



10-Minute Vegetable & Rice Medley image

Steps:

  • Combine broth, zucchini, water and dill in medium saucepan. Bring to boil on medium-high heat.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Add tomatoes and cheese. Stir gently until well blended.

Nutrition Facts : Calories 230, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

1 can (10-1/2 oz.) condensed chicken broth
1 cup chopped zucchini
2/3 cup water
1/4 tsp. dill weed
2 cups instant white rice, uncooked
1/2 cup chopped tomatoes
1/4 cup KRAFT Grated Parmesan Cheese

RICE MEDLEY

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7



Rice Medley image

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

VEGETABLE RICE MEDLEY

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

Provided by Audrey M

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5



Vegetable Rice Medley image

Steps:

  • In a saucepan, combine the rice,water,soup mix and salt; bring to a boil.
  • Add the vegetables; return to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Cook until rice and vegetables are tender.

Nutrition Facts : Calories 246.9, Fat 0.9, SaturatedFat 0.2, Sodium 304.7, Carbohydrate 55.4, Fiber 2.7, Sugar 0.1, Protein 5.9

1 cup uncooked long grain rice
2 1/4 cups water
1 -3 tablespoon onion soup mix or 1 -3 tablespoon vegetable soup mix
1/4 teaspoon salt
2 cups frozen peas or 2 cups frozen mixed vegetables

VEGETABLE RICE MEDLEY

WE'VE BEEN eating this wonderful side dish for as long as I can remember. It's an old-time recipe from this part of the country, and I like it because of its great flavor and festive color. It complements most any meal, so we enjoy it often. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8



Vegetable Rice Medley image

Steps:

  • In a small saucepan over medium heat, saute rice and onion in oil until rice is lightly browned. Add the tomato, pepper, water and salt; reduce heat. Cover and simmer for 5 minutes. Stir in peas and heat through.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

1/2 cup cooked rice
1/4 cup chopped onion
2 teaspoons vegetable oil
1/2 cup chopped fresh tomato
1/4 cup chopped yellow or sweet red pepper
1/4 cup water
1/4 teaspoon salt
1/2 cup frozen peas

LENTIL RICE MEDLEY

With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, "This lentil recipe that I make often for my family and company is always enjoyed."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 16



Lentil Rice Medley image

Steps:

  • In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.

Nutrition Facts :

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 medium carrots, chopped
1 cup dried lentils, rinsed
1/2 cup uncooked brown rice
3-1/4 cups water
1-1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups fresh broccoli florets
1 small zucchini, chopped
1 can (8 ounces) tomato sauce
1 medium tomato, chopped

CROCK POT RICE & VEGETABLE MEDLEY

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories     Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16



Crock Pot Rice & Vegetable Medley image

Steps:

  • Heat oil in a large skillet over medium heat.
  • Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
  • Add sauteed veggies to slow cooker.
  • Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
  • Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
  • Stir in the peas, peppers and lemon juice using a fork.
  • Cover and cook on high for 15 minutes until hot and peppers are tender.
  • Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

BROWN RICE ITALIAN MEDLEY

A great vegetable and rice combination! Can be used as a side dish or a meatless one dish meal. From Vegetarian Times magazine.

Provided by superblondieno2

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Brown Rice Italian Medley image

Steps:

  • Prepare the rice according to the directions on the package.
  • Heat oil in a large skillet over medium hear.
  • Add asparagus and peppers and sauté 5 minutes or until crisp tender.
  • Stir in pine nuts and rice and heat through.
  • Season with salt and pepper and top with parmesan cheese is desired.

Nutrition Facts : Calories 287.4, Fat 10.8, SaturatedFat 1.2, Sodium 16.8, Carbohydrate 42.8, Fiber 4.3, Sugar 2.6, Protein 7.4

1 cup brown rice
1 tablespoon olive oil
2 cups asparagus, trimmed and cut into 1-inch pieces (8 oz)
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/4 cup pine nuts

CREAMY CHICKEN-VEGETABLE RICE MEDLEY

Creamy Neufchatel and a medley of vegetables elevate this skillet chicken dish into something special. Serve over hot cooked rice and enjoy!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5



Creamy Chicken-Vegetable Rice Medley image

Steps:

  • Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
  • Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
  • Let stand, covered, 5 min. Serve over rice.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
2 cups hot cooked long-grain white rice

EASY VEGETABLE MEDLEY

My mother in law shared this recipe with me when I had my first Easter Dinner at our house. We continue to have it every year! We usually use the Broccoli / Carrots / Cauliflower mixture.

Provided by Shelly O

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Easy Vegetable Medley image

Steps:

  • Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions.
  • Pour into 1 qt casserole dish.
  • Microwave on high for 8 minutes covered with plastic wrap.
  • Top with remaining cheese and onions.
  • Microwave on high uncovered for 1 minute or until cheese is melted.

1 (16 ounce) bag frozen vegetables
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup swiss cheese, shredded
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) can French-fried onions

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