Veggie Rice Bowl Recipe

Veggie Rice Bowl Recipe photo by Taste of Home

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As Sherry Hulsman of Louisville, Kentucky will tell you, this yummy recipe makes a lot, so it’s great for a gathering. With lots of vegetables and two kinds of rice, it’s a quick and easy dish.

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Veggie Rice Bowl Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

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Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups uncooked instant rice
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
1/2 cup chopped carrot
3 tablespoons butter
1 cup frozen peas

Directions

Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 105 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 265 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Veggie Rice Bowl in Quick Cooking November/December 2005, p57