Veggie Rice Bowl Recipe
Veggie Rice Bowl Recipe photo by Taste of Home
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Veggie Rice Bowl Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Veggie Rice Bowl in Quick Cooking November/December 2005, p57

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katlaydee3 129592
Reviewed Jan. 4, 2012

"This was a really good side dish served with our New Year's Day dinner."

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