VEGGIE RICE PRIMAVERA RECIPES

RICE PRIMAVERA | BETTER HOMES & GARDENS

Rice Primavera | Better Homes & Gardens image

Lemon peel and juice add a subtle tang to the delicate flavor of jasmine rice. You can find jasmine rice and basil oil in larger grocery, health food and gourmet stores, as well as in Asian and Indian grocery stores.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Number Of Ingredients 13

Ingredients

1?? cups water
1 cup jasmine rice
3 cups assorted fresh vegetables (such as sugar snap pea pods; asparagus, sliced into 1-inch pieces; red, green, or yellow sweet pepper, cut into 1-inch cubes; and/or cherry tomatoes, quartered)
¼ cup finely chopped red onion
2 teaspoons cornstarch
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon coarsely ground black pepper
1 cup chicken broth
3 - 4 tablespoon shredded fresh basil or purple basil
1 tablespoon basil oil or olive oil
2 tablespoons toasted pine nuts
Purple basil blossoms (optional)

Steps:

In a medium saucepan bring water to boiling. Stir in uncooked jasmine rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large saucepan cook desired vegetables (except cherry tomatoes, if using) and red onion in a small amount of lightly salted boiling water, covered, for 2 to 3 minutes or until crisp-tender. Drain. Cover and keep warm.
In a medium saucepan stir together cornstarch, lemon peel, lemon juice, and black pepper. Stir in chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat. Add cooked vegetables and cherry tomatoes, if using. Toss very gently to combine.
Toss rice with shredded basil and oil. Divide rice among six individual serving bowls; make an indentation in center of each. Mound vegetable mixture into centers. Sprinkle with pine nuts. Garnish with purple basil blossoms, if desired. Serve immediately. Makes 6 side-dish servings.

Nutrition Facts : Calories 188 calories, CarbohydrateContent 32 g, FatContent 5 g, ProteinContent 6 g, SaturatedFatContent 1 g, SodiumContent 138 mg

GARDEN VEGETABLE PRIMAVERA RECIPE: HOW TO MAKE IT

Garden Vegetable Primavera Recipe: How to Make It image

Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. —Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

8 ounces uncooked fettuccine
2 medium zucchini, coarsely chopped
1 medium carrot, sliced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 cup grape tomatoes
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/3 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil

Steps:

Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

Nutrition Facts : Calories 320 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 416mg sodium, CarbohydrateContent 48g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 14g protein.

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