Brown Rice Veggie Medley Recipes

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CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

RICE VEGETABLE MEDLEY



Rice Vegetable Medley image

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

1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn, peas or mixed vegetables

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.

10-MINUTE VEGETABLE & RICE MEDLEY



10-Minute Vegetable & Rice Medley image

A Healthy Living rice and veggie medley that takes only 10 minutes to make? Oh yeah, that's our kind of side dish.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 7

1 can (10-1/2 oz.) condensed chicken broth
1 cup chopped zucchini
2/3 cup water
1/4 tsp. dill weed
2 cups instant white rice, uncooked
1/2 cup chopped tomatoes
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Combine broth, zucchini, water and dill in medium saucepan. Bring to boil on medium-high heat.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.
  • Add tomatoes and cheese. Stir gently until well blended.

Nutrition Facts : Calories 230, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

BROWN RICE ITALIAN MEDLEY



Brown Rice Italian Medley image

A great vegetable and rice combination! Can be used as a side dish or a meatless one dish meal. From Vegetarian Times magazine.

Provided by superblondieno2

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup brown rice
1 tablespoon olive oil
2 cups asparagus, trimmed and cut into 1-inch pieces (8 oz)
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/4 cup pine nuts

Steps:

  • Prepare the rice according to the directions on the package.
  • Heat oil in a large skillet over medium hear.
  • Add asparagus and peppers and sauté 5 minutes or until crisp tender.
  • Stir in pine nuts and rice and heat through.
  • Season with salt and pepper and top with parmesan cheese is desired.

Nutrition Facts : Calories 287.4, Fat 10.8, SaturatedFat 1.2, Sodium 16.8, Carbohydrate 42.8, Fiber 4.3, Sugar 2.6, Protein 7.4

BROWN AND WILD RICE MEDLEY



Brown and Wild Rice Medley image

"I got the idea for this dish at a Mongolian restaurant here in Bogota. It's a versatile recipe as you can add any vegetable or amount of vegetables you want." Sharon Fleming - Bogota, Colombia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 package (6.7 ounces) mushroom-flavored brown and wild rice mix
1 large onion, chopped
1 cup cut fresh green beans (1/2-inch pieces)
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 medium carrots, shredded
1/4 cup chopped sweet red pepper
1/4 cup slivered almonds, toasted

Steps:

  • In a large saucepan, cook rice mix according to package directions, omitting butter., Meanwhile, in a large nonstick skillet, saute onion and green beans in oil for 2 minutes. Add the mushrooms, carrots and pepper; saute 3-5 minutes longer or until vegetables are tender. Add vegetables and almonds to cooked rice; stir until blended.

Nutrition Facts : Calories 135 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS



Brown and Wild Rice Medley with Black Beans image

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Provided by Kate1040

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 14

3 (14 ounce) cans vegetable broth
¾ cup wild rice
¾ cup brown rice
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
⅓ cup dried cranberries
1 tablespoon dried parsley

Steps:

  • Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
  • Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g

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