Cheesy Curried Vegetables And Rice Recipes

VEGETABLE CURRIED RICE

Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CHEESY CURRIED VEGETABLES AND RICE

Cheesy Curried Vegetables and Rice image

This recipe was given to me by a lovely neighbour many years ago. It was one of her favourites whenever her vegetarian daughter and her family visited. It could be adapted to use whatever vegetables are on hand. The potatoes with rice seem strange but they go surprisingly well!

Provided by Cirque

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup rice
1 onion, chopped
2 tablespoons butter
2 tablespoons curry powder
1 carrot, sliced
4 small zucchini, sliced
2 sticks celery, sliced
125 g mushrooms, sliced
2 -3 large potatoes, diced
4 cups cheese sauce (packet sauce is fine)
1 cup cheese, grated
1/2 cup breadcrumbs

Steps:

Cook the rice and onion together.
Drain well and place the rice and onion at the base of a large casserole dish.
Sauté the curry powder in the butter for a couple of minutes.
Add the carrot, zucchinis and celery and cook gently for 8 minutes.
Add the mushrooms and cook for another 2 minutes.
Cover the rice with the vegetables.
Cook the potatoes until just tender and place over the vegetables.
Make four cups of cheese sauce and pour over the vegetables.
Cover with grated cheese and breadcrumbs (mixed).
Cook in a moderate over for about 30 minutes.

Nutrition Facts : Calories 672.2, Fat 32.1, SaturatedFat 15.7, Cholesterol 71, Sodium 1701.7, Carbohydrate 74.3, Fiber 6.9, Sugar 5.4, Protein 22.9

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