VEGETABLE RICE PILAF RECIPES

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RICE VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT



Rice Vegetable Medley Recipe: How to Make It image

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

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 5

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

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, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 307mg sodium, CarbohydrateContent 37g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI) - SKINNYTASTE



Homemade Rice Pilaf (healthy rice-a-roni) - Skinnytaste image

This simple rice pilaf with brown rice and angel hair pasta is a healthy, homemade version of Rice-A-Roni that makes the perfect side dish.

Provided by Gina

Categories     Side Dish

Total Time 22 minutes

Prep Time 2 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

2 teaspoons butter ((use olive oil for dairy free))
1/4 cup 3/4 ounce angel hair spaghetti broken into small pieces* (wheat, whole wheat or gluten-free)
1 cup uncooked 10 minute instant brown rice (such as Uncle Ben’s)
2 cups chicken broth ((or water and chicken bouillon))
optional (chopped parsley for garnish)

Steps:

  • Melt the butter in a deep skillet with a fitted lid over medium heat.
  • When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
  • Remove from the heat and let sit for 5 minutes, then fluff with a fork.

Nutrition Facts : ServingSize 1 /2 cup, Calories 87 kcal, CarbohydrateContent 13 g, ProteinContent 3 g, FatContent 2.5 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 292.5 mg, FiberContent 1 g, SugarContent 0.5 g

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