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Vegetable Wild Rice Recipe

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

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Vegetable Wild Rice Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil

Directions

In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed.
Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture. Yield: 6 servings.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Nutritional Facts 1 serving (3/4 cup) equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 388 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Vegetable Wild Rice in Quick Cooking December 2000, p51

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Vegetable Wild Rice

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Reviewed on Oct. 26, 2011 by bjsilve0

I am not much of a rice eater but this is excellent. Instead of chopping the peppers and onions, I used the ones that are frozen. It cuts down the prep. time so I always keep them on hand.

Reviewed on Jan. 26, 2009 by nibbles

I love this recipe, and my family does too. It is my favorite rice dish & goes with just about anythig.