Rice Medley Recipe
Rice Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.—Doyle Rounds, Bridgewater, Virginia
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup uncooked long grain rice
  • 2-1/4 cups water
  • 2 cups frozen peas, thawed
  • 1 carrot, shredded
  • 1-1/2 teaspoons salt-free herb seasoning
  • 1 teaspoon low-sodium chicken bouillon granules
  • 1 teaspoon lemon juice

Directions

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork. Yield: 10 servings.
Originally published as Rice Medley in Taste of Home December/January 1997, p8

Nutritional Facts

1/2 cup: 103 calories, 1g fat (0 saturated fat), 0 cholesterol, 33mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1 cup uncooked long grain rice
  • 2-1/4 cups water
  • 2 cups frozen peas, thawed
  • 1 carrot, shredded
  • 1-1/2 teaspoons salt-free herb seasoning
  • 1 teaspoon low-sodium chicken bouillon granules
  • 1 teaspoon lemon juice
  1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork. Yield: 10 servings.
Originally published as Rice Medley in Taste of Home December/January 1997, p8

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