Italian Rice And Veggie Supper Recipes
ITALIAN RICE AND VEGGIE SUPPER
Bring the fabulous flavors of Italy to your dinner table with this hearty rice and vegetable dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, onion and celery; cook and stir 3 minutes. Add zucchini; cook and stir 2 minutes.
- Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 290, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 640 mg, Sugar 7 g
QUICK ITALIAN RICE SOUP
A quick and simple soup full of veggies and protein to fill anyone's appetite!
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Knorr®
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
- Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
- Cook until rice is tender and vegetables are warmed through, about 8 minutes.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g
ITALIAN RICE
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
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
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
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 SOUP WITH RICE
I borrowed this recipe from The New England Soup Factory Cookbook. This is my new favorite vegetable soup and I'm sure you'll feel the same way after you try it.
Provided by Lateshow9
Categories Lunch/Snacks
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently.
- Add diced tomatoes, crushed tomatoes, stock, tomato juice, chickpeas, kidney beans, and bay leaves. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes.
- Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving.
Nutrition Facts : Calories 210.5, Fat 4.6, SaturatedFat 0.6, Sodium 786.6, Carbohydrate 38.3, Fiber 7.9, Sugar 12.5, Protein 7.5
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