Rice and Veggies

1
Lynn Socko

By
@lynnsocko

To die for! That's about all I can say. Wish I could have held seconds.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
5 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

  • 1 c
    par boiled brown rice
  • 1/2
    carrot, finely grated
  • 1/4 c
    celery, finely chopped
  • 2 Tbsp
    sweet onion, finely chopped
  • 1/2 tsp
    granulated garlic
  • 1/4 tsp
    poultry seasoning
  • 1/2 tsp
    black pepper
  • 2 tsp
    mrs. dash original blend
  • 1 tsp
    chicken bouillon powder
  • 2 Tbsp
    butter
  • 1 tsp
    olive oil
  • 1 c
    frozen peas
  • 1/2 c
    slivered or slice almonds, opt

How to Make Rice and Veggies

Step-by-Step

  1. Add butter and olive oil to pot and melt (butter). Shred carrot, finely chop celery and onion and add to pot. Add all dry spices and simmer on very low for about 5-7 minutes to tenderize veggies.
  2. Add 1 c of par boiled rice, simmer for a couple minutes then add 2 c of water. Bring to a boil and reduce to a low simmer and cover. Simmer for about 20-25 min. till tender and liquid absorbed. Once rice is done add peas and stir in. Let sit 5 minutes before serving. If adding sliced or slivered almonds add them when you add the peas.
  3. NOTE: Cooking time and rice to water ratio is for Equate brand par boiled brown rice. Check label on rice you use to determine exact amounts and times.

Printable Recipe Card

About Rice and Veggies

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian Dairy Free




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