Rice Vegetable Medley Recipe
- 1 cup uncooked long grain rice
- 2-1/4 cups water
- 2 to 3 tablespoons onion or vegetable soup mix
- 1/4 teaspoon salt
- 2 cups frozen corn, peas or mixed vegetables
- 1. In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. Yield: 4-6 servings.
3/4 cup: 167 calories, 1g fat (0 saturated fat), 0 cholesterol, 307mg sodium, 37g carbohydrate (1g sugars, 2g fiber), 4g protein.
Reviews for Rice Vegetable Medley
"Very good and very simple. This contains much less sodium than packaged mixes."
"This was simple and tasty. I used my own spices to create the onion soup mix to avoid preservatives. I also used California Blend mixed vegetables."
"This is a favourite at our house. Just yesterday I was short on time to think of a side-dish and remembered this one. Both of my girls enjoy this and also their sleepover pals. You can of course vary the veggies.This is really not much more work than instant rice but tastes way better!"