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Makeover Garden Side Dish
Who could resist serving tender veggies smothered in cheese on a bed of fluffy rice—and with an hour to spare? —Jane Davis, Marion, Indiana
12 Servings
Prep: 20 min. Cook: 20 min.
Ingredients
2-1/3 cups reduced-sodium chicken broth
2 cups chopped onions,
divided
3 tablespoons reduced-sodium soy sauce
1 tablespoon butter
1/2 teaspoon dried thyme
3 cups instant brown rice
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup salted cashews
1 cup (4 ounces) shredded cheddar cheese
Directions
In a Dutch oven, combine the broth, 1 cup onion, soy sauce, butter
and thyme. Bring to a boil; stir in rice. Reduce heat; cover and
simmer for 5 minutes or until liquid is absorbed. Remove from the
heat. Let stand for 5 minutes.
Meanwhile, in a large skillet or another Dutch oven, saute the
cauliflower, broccoli, peppers and remaining onion in oil until
crisp-tender. Add garlic; cook 1 minute longer. Spoon over rice.
Sprinkle with cashews and cheese. Cover and let stand until cheese is
melted. Yield: 12 servings.
© Taste of Home 2013
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Makeover Garden Side Dish
(continued)
Nutrition Facts:
3/4 cup equals 224 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 391 mg sodium, 26 g carbohydrate, 4 g fiber, 8 g protein.
© Taste of Home 2013