Rice Vegetable Skillet Recipe

4 2 5
Rice Vegetable Skillet Recipe
Rice Vegetable Skillet Recipe photo by Taste of Home
Publisher Photo

Rice Vegetable Skillet Recipe

Read Reviews
4 2 5
Publisher Photo
“This is a favorite vegetable casserole of ours," writes Arlene Lee of Holland, Manitoba. "It's very filling served over rice, and the cheese gives the veggies extra flavor. Great warmed up the next day if any is left!”
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 medium carrots, sliced
  • 1-1/2 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 1 cup uncooked long grain rice
  • 2 garlic cloves, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper. Yield: 8 servings.
Originally published as Vegetable Rice Skillet in Healthy Cooking April/May 2008, p23

Nutritional Facts

3/4 cup: 164 calories, 5g fat (3g saturated fat), 14mg cholesterol, 459mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 medium carrots, sliced
  • 1-1/2 cups cauliflowerets
  • 1-1/2 cups broccoli florets
  • 1 cup uncooked long grain rice
  • 2 garlic cloves, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil.
  2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper. Yield: 8 servings.
Originally published as Vegetable Rice Skillet in Healthy Cooking April/May 2008, p23

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Reviews forRice Vegetable Skillet

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MY REVIEW
veggiemaid User ID: 7266733 209291
Reviewed May. 19, 2013

"I am so tired of being duped by hyped-up recipes! In order to cook long grain rice properly the veggies turned to mush. Flavor lacking"

MY REVIEW
getto140 User ID: 1493976 170440
Reviewed Mar. 5, 2008

"This is the first recipe I made from the new fomat of the magazine. It was very easy and very good. I will make this again."

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