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Makeover Garden Side Dish

Who could resist serving tender veggies smothered in cheese on a bed of fluffy rice—and with an hour to spare? —Jane Davis, Marion, Indiana
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    12 servings

Ingredients

  • 2-1/3 cups reduced-sodium chicken broth
  • 2 cups chopped onions, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 3 cups instant brown rice
  • 4 cups fresh cauliflowerets
  • 4 cups fresh broccoli florets
  • 2 medium sweet red peppers, julienned
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup salted cashews
  • 1 cup shredded cheddar cheese

Directions

  • In a Dutch oven, combine the broth, 1 cup onion, soy sauce, butter and thyme. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes.
  • Meanwhile, in a large skillet or another Dutch oven, saute the cauliflower, broccoli, peppers and remaining onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Spoon over rice.
  • Sprinkle with cashews and cheese. Cover and let stand until cheese is melted.
Nutrition Facts
3/4 cup: 224 calories, 10g fat (4g saturated fat), 13mg cholesterol, 391mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 8g protein.

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