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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
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 167 calories, 1 g fat (trace saturated fat), 0 cholesterol, 307 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Vegetable Rice Medley in Quick Cooking May/June 1998, p7
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Reviewed on Feb. 09, 2013 by scheuffele
I added a whole pkg of onion soup mix & put the pork cutlet juice on top when served
Reviewed on Dec. 30, 2010 by cklayum
easy!
Reviewed on Mar. 28, 2009 by migz
This is a favourite at our house. Just yesterday I was short on time to think of a side-dish and remembered this one. Both of my girls enjoy this and also their sleepover pals. You can of course vary the veggies.This is really not much more work than instant rice but tastes way better!
This is a favourite at our house. Just yesterday I was short on time to think of a side-dish and remembered this one. Both of my girls enjoy this and also their sleepover pals. You can of course vary the veggies.
This is really not much more work than instant rice but tastes way better!
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