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Veggie Rice Bowl


  • 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


  • 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.


Average Rating:
  • katlaydee3
    Jan 4, 2012

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

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