Veggie Rice Bowl
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 servings.
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.
Ingredients
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1 package (6.2 ounces) fast-cooking long grain and wild rice mix
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2 cups uncooked instant rice
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1/2 cup chopped green onions
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1/2 cup chopped celery
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1/2 cup chopped fresh mushrooms
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1/2 cup chopped carrot
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3 tablespoons butter
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1 cup frozen peas
Directions
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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.
Nutrition Facts
3/4 cup: 105 calories, 5g fat (3g saturated fat), 13mg cholesterol, 265mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 2g protein.
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