Garden Vegetable Rice Recipes

GARDEN VEGETABLE RICE

Steps:

• Add the onion and carrot to a deep skillet, wok stir fry pan or a large pot and sautee them with some water or oil over medium-high heat for 5 minutes, stirring occasionally.
• Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for another 5 minutes, stirring occasionally. Add more water or oil if needed.
• Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
• Finally, add the vegetable stock and bring it to a boil, then cook over medium-high heat for 40 minutes or until the rice is cooked.
• Remove from heat and serve. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

GARDEN VEGETABLE RICE SOUP

Steps:

• In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.