Rice Primavera Recipes

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Steps:

• In large saucepan cook mushrooms, scallions and celery in butter.
• Add water, rice, bouillon and seasoning; bring to boil.
• Reduce heat; cover and simmer 25 minutes.
• Add Parmesan, peas and carrots.
• Cook 5 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

Steps:

• Heat oil in large frying pan; stir-fry garlic and lemon peel 30 seconds. Add vegetables and shrimp. Stir-fry over medium heat until shrimp turns pink, about 3 minutes.
• Meanwhile, add water to chicken broth to make 1 1/2 cups. Add broth and bring to a boil. Stir in rice and seasonings. Cover and let stand for 5 minutes.
• MICROWAVE: Combine garlic, lemon peel, vegetables, shrimp, and spices and oil in microwave safe dish. Cover and microwave on HIGH power for 5 minutes, stirring at half time. Add remaining ingredients and microwave 5 minutes more. Let stand 3 minutes.

Steps:

• Heat butter in large skillet; add chicken; cook and stir until nicely browned; add salt, pepper and basil.
• Add broccoli, peas, carrots and onions; cook and stir until vegetables are tender-crisp.
• Stir in broth; bring to a boil.
• Stir in rice.
• Return to boil.
• Reduce heat to low; cover and simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes; stir in cheese.

Steps:

• Bring vegitables & water to boil in medium saucepan, stirring occasionally.
• Reduce heat; cover & simmer 3 minutes.
• Add milk, crabmeat, margarine, garlic powder and basil.
• Bring to full boil.
• Stir in rice & cheese.
• Cover, remove from heat.
• Let stand 5 minutes.
• Fluff with fork.