Broccoli and Cauliflower Rice Medley Recipe

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Broccoli and Cauliflower Rice Medley Recipe
Broccoli and Cauliflower Rice Medley Recipe photo by Taste of Home
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Broccoli and Cauliflower Rice Medley Recipe

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4 1
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min
VERIFIED BY Taste of Home Test Kitchen
MAKES:
7 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Vegetable Rice Medley in Light & Tasty April/May 2004, p9

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