Vegetable Rice Medley Recipe

Vegetable Rice Medley Recipe photo by Taste of Home

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In this no-fuss side dish, green peppers, cauliflower and broccoli share the stage with brown rice that's mildly flavored with soy sauce. We eat a lot of fresh vegetables, so this versatile combination is always well received.—Kara de la Vega, Santa Rosa, California

This recipe is:

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Diabetic Friendly

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Vegetable Rice Medley Recipe

Prep: 5 min. Cook: 45 min

Yield: 7 Servings

5 45 50

Ingredients

3 cups water
3 tablespoons reduced-sodium soy sauce
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1-1/2 cups uncooked brown rice
2 medium green peppers, julienned
2 cups chopped fresh cauliflower
2 cups chopped fresh broccoli
3/4 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions

In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 199 calories, 3 g fat (trace saturated fat), 0 cholesterol, 457 mg sodium, 38 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

Originally published as Vegetable Rice Medley in Light & Tasty April/May 2004, p9