RICE PILAF GARDEN STYLE
Steps:
- In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
SPANISH GARDEN RICE
Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season.
Provided by Chippie1
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute rice in olive oil for 3 minutes.
- Add onion, peppers, tomato, garlic,& chicken broth.
- Bring to a boil.
- Season with salt, pepper, chili pepper,& cumin.
- Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.
PORK CHOPS WITH GARDEN RICE
This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
Provided by KLJ071668
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
- In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
- Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g
GARDEN RICE
Make and share this Garden Rice recipe from Food.com.
Provided by Sherrybeth
Categories Rice
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
- Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
- Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
- Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
- Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.
Nutrition Facts : Calories 174.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.3, Sodium 408.3, Carbohydrate 25.3, Fiber 1.2, Sugar 1.6, Protein 3.3
GARDEN TACO RICE
Zucchini, corn and tomatoes with a taco taste, yummy! This recipe is rather simple to make and tastes great too. I make this whenever zucchini is on sale!
Provided by Anissa
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with onion; drain.
- Stir in remaining ingredients except rice and cheese.
- Bring to a boil.
- Stir in rice, reduce heat to low, cover, simmer for 5 to 7 minutes or until all the liquid is absorded, stirring occasionally.
- Remove from heat.
- Sprinkle with cheese.
- Cover and let stand 3 minutes or until cheese is melted.
Nutrition Facts : Calories 499.1, Fat 19.7, SaturatedFat 8.7, Cholesterol 119.3, Sodium 539.1, Carbohydrate 48.7, Fiber 3.6, Sugar 6.7, Protein 32.6
GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES
The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
- Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
- Serve warm garnished with almonds and parsley.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g
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