RICE MEDLEY RECIPES

Name: Rice Medley
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 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

RICE MEDLEY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Medley Recipe: How to Make It - Taste of Home image

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

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

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

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

COLORFUL RICE MEDLEY RECIPE: HOW TO MAKE IT

Colorful Rice Medley Recipe: How to Make It image

“I found this recipe while searching for something with peas that was different from what I usually serve guests," says Dorothy Pritchett of Wills Point, Texas. "It's colorful, tasty and could go with a variety of entrees.”

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
1 tablespoon butter
3/4 cup uncooked long grain rice
1 small sweet red pepper, finely chopped
1-1/2 cups reduced-sodium chicken broth or vegetable broth
1/4 cup white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen peas
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided

Steps:

In a large saucepan coated with cooking spray, saute onion in butter for 1 minute. Add rice and red pepper; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the broth, wine, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in peas; cover and simmer 3-5 minutes longer or until rice is tender and peas are heated through. Stir in 1/4 cup cheese. Sprinkle remaining cheese over the top.

Nutrition Facts : Calories 155 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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