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Veggie Rice Bowl

 Veggie Rice Bowl
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.
12 ServingsPrep/Total Time: 20 min.

Ingredients

  • 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

Directions

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