Italian Inspired Sauteed Vegetables Over Rice Recipes

VEGGIE RICE SAUTE

Veggie Rice Saute image

I CAME UP with this recipe one day when I had nothing but burgers to cook on the grill and not enough of any one vegetable. It was so tasty we ate almost all of it and the little bit that was leftover I heated in the microwave the following day. It was still delicious!

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil, divided
1 egg, lightly beaten
3/4 cup cut fresh green beans (1/2-inch pieces)
1/4 cup chopped onion
3/4 cup thinly sliced quartered zucchini
3/4 cup thinly sliced fresh mushrooms
1 garlic clove, minced
1-1/2 cups cooked long grain rice
2 tablespoons soy sauce

Steps:

In a small skillet, heat 1 tablespoon oil over medium-high heat. Add egg. As egg sets, lift edges, letting uncooked portion flow underneath. Remove egg and chop into small pieces; set aside., In the same skillet, saute beans and onion in remaining oil for 1-2 minutes. Add the zucchini, mushrooms and garlic; saute 1 minute longer. Add rice; cook and stir for 2-3 minutes or until beans are tender and rice is lightly browned. Stir in soy sauce. Return egg to the pan; heat through. Serve immediately.

Nutrition Facts : Calories 417 calories, Fat 23g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 958mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

SIMMERED ITALIAN RICE

Simmered Italian Rice image

Plain rice turns into a deliciously different side when it's cooked in broth and accented with spinach and Parmesan cheese.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
¾ cup uncooked long-grain white rice
1 cup chopped fresh spinach
½ cup grated Parmesan cheese

Steps:

Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.

Nutrition Facts : Calories 177 calories, Carbohydrate 29.1 g, Cholesterol 11 mg, Fat 3.4 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 580.6 mg, Sugar 0.6 g

ITALIAN RICE

Italian Rice image

Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish blends fluffy rice, fresh spinach and roasted red peppers." The amount of garlic can be adjust to fit your personal taste," suggests Michelle Armistead of Marlboro, New Jersey. "For me, the more garlic, the better!"

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 garlic cloves, minced
2 teaspoons olive oil
8 cups fresh spinach (about 10 ounces), chopped
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup chopped roasted sweet red peppers

Steps:

In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.

Nutrition Facts : Calories 151 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ITALIAN INSPIRED SAUTEED VEGETABLES OVER RICE

Italian Inspired Sauteed Vegetables over Rice image

A hearty and flavorful medley of fresh vegetables with tofu and lentils. This recipe is great for the cooler evenings. It's a complete meal.

Provided by Healthy Debbie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 diced onion
1 teaspoon diced garlic
1 cup chicken bouillon
2 thinly sliced zucchini
1 sliced yellow squash
1 (4 ounce) can green chili peppers, mild
1 (15 ounce) can Italian-style diced tomatoes
2 cups cooked lentils
6 ounces sliced tofu
4 ounces fat-free Italian salad dressing
3 cups cooked brown rice

Steps:

Open and drain the tofu. Slice tofu into cubes and put into the Italian dressing to marinate for 1o minutes.
Heat olive oil in a large, heavy fry pan. Add the onion and garlic and saute over low-medium heat. Pour in the chicken bouillion and turn up the heat to medium-high. Add in the zucchini, squash, canned tomatoes, chilis, and cover. Allow to gently bubble for 15 minutes.
Remove lid and add the lentils and tofu. Continue to cook until sauce is reduced by about half.
Serve vegetables over cooked rice.

Nutrition Facts : Calories 418.5, Fat 6.5, SaturatedFat 1.1, Cholesterol 0.6, Sodium 946.2, Carbohydrate 75.3, Fiber 14.6, Sugar 14.1, Protein 19.2

ITALIAN VEGETABLE SAUTE

Italian Vegetable Saute image

A nice blend of veretables with italian seasoning and parmesan cheese. Easy enough for every day, but sophisticated enough for company. A delishious side dish. See my recipe for copycat dry Italian salad dressing mix. I have also used mushrooms and green beans in place if the snow peas.

Provided by Cathie H.

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups broccoli florets (2 lg stalks)
4 cups cauliflower florets (about a half head)
1 large onion, diced
15 snow peas, halved
2 garlic cloves, minced
1 1/2 teaspoons Italian salad dressing mix (dry)
2 tablespoons butter
2 tablespoons olive oil
1/4 cup parmesan cheese
salt & pepper
2 tablespoons water

Steps:

Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside.
in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes.
When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese.
Season to taste with salt & pepper. Toss and serve hot.

Nutrition Facts : Calories 137.8, Fat 9.9, SaturatedFat 3.9, Cholesterol 13.8, Sodium 133.4, Carbohydrate 9.5, Fiber 2.1, Sugar 2.8, Protein 5

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