SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
BROWN AND WILD RICE MEDLEY
Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. Little hands on time makes this a great addition to any meal.
Provided by On The Go Bites
Time 1h
Yield 6 Servings
Number Of Ingredients 11
Steps:
- In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
- Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
- Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
- Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.
RICE VEGETABLE MEDLEY
This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE RICE MEDLEY
My family especially enjoys this lovely, slightly sweet side dish. It looks so pretty with the harvest colors of chopped green and red peppers and orange slices tucked in with the rice. -Zita Wilensky, North Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.
Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
FESTIVE RICE MEDLEY
Vicki Zobal of Georgetown, Texas punches up the flavor and nutrition of this fast-fixing mainstay with fresh green cilantro and confetti-colored peppers.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. In a large skillet, saute the peppers in oil for 2-3 minutes or until tender. Add the cilantro, onion, garlic and salt. Stir in the rice and paprika if desired. Cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 130 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE RICE MEDLEY
WE'VE BEEN eating this wonderful side dish for as long as I can remember. It's an old-time recipe from this part of the country, and I like it because of its great flavor and festive color. It complements most any meal, so we enjoy it often. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, saute rice and onion in oil until rice is lightly browned. Add the tomato, pepper, water and salt; reduce heat. Cover and simmer for 5 minutes. Stir in peas and heat through.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
SPICY RICE MEDLEY
Make and share this Spicy Rice Medley recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy skillet or Dutch oven.
- Add onion, green pepper and celery and mix well.
- Cook over medium heat stirring frequently until tender.
- Add tomatoes, tomato sauce and mushrooms and mix well.
- Simmer for 15 minutes.
- Add oregano, cayenne, salt and pepper.
- Simmer for 10 minutes longer, stirring only once.
- Remove from heat.
- Add in cooked rice and mix thoroughly.
Nutrition Facts : Calories 311.6, Fat 7.6, SaturatedFat 1.1, Sodium 276.9, Carbohydrate 55.4, Fiber 3.5, Sugar 5.7, Protein 6.1
NICE 'N' SPICY SAVOURY RICE
Introduce children to spices by getting them to cook this easy rice dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
- Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
- Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium
CELERY MUSHROOM RICE MEDLEY
WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.
Nutrition Facts :
CORN AND RICE MEDLEY
Very nice with crab cakes, or chicken. basmati rice is best for this recipe.
Provided by Retta
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
- In a serving bowl combine cooked rice, corn mixture and mint.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 50.4 g, Cholesterol 12.2 mg, Fat 5.9 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 36.3 mg, Sugar 3.4 g
EASY VEGETABLE RICE MEDLEY
Make and share this Easy Vegetable Rice Medley recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet.
- Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
- Add broth; bring to a boil.
- Stir in rice and peas; cover.
- Simmer 5 minutes.
- Remove from heat.
- Let stand 5 minutes before serving.
- ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
SPICY RICE WITH GROUND BEEF (ONE DISH MEAL)
This recipe is quick and easy to make. It has alot of flavour and heats up well the next day. If you are cooking for a larger group its really versatile. Cups of beef broth need to=cups of rice thats all you need to remember. This is a fun recipe to play around with. For an Italian flavour substitute Italian seasoning for the spicy pepper medley etc.
Provided by Tara0503
Categories One Dish Meal
Time 25m
Yield 5-7 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
- Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
- Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.
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