Lolabuster Creamy Veggie Rice Recipes

CREAMY VEGETABLE MEDLEY

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.

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

CREAMY VEGETABLE RICE

Steps:

• In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

SHREDDED VEGGIE RICE

Steps:

• Allow the oil to get hot in a large skillet over medium heat.
• Add in the onion, carrot, zucchini, yellow squash, scallions, garlic, and ginger.
• Stir/saute for 2-4 minutes or until the vegetables are beginning to soften.
• Add in the rice and tamari; cook for 3 minutes, stirring and breaking up any clumps of rice.
• Adjust seasoning to taste (salt, pepper, pepper flakes, etc -- ).
• Serve hot.

EASY VEGETABLE RICE MEDLEY

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.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

VEGGIE RICE

Steps:

• Heat the water to a full boil.
• Add the bullion and stir until blended.
• Add rice and stir.
• Simmer for 10 minutes.
• Stir in parsley and onion powder.
• Let simmer 1 minute.
• Stir in peas and simmer 10 minutes.
• Stir in cinnamon.
• Let sit 5 minutes, or cool completely and serve chilled.

QUICK VEGGIE RICE

Steps:

• Sauté chopped onions in oil.
• When golden brown, add cinnamon, bay leaf, cumin, rice and vegetables.
• Sauté two minutes and add 3 cups of water.
• Bring to a boil, add salt, and coconut milk (if using) and simmer, covered, over low heat.
• Cook for 20 minutes (35-40 minutes for brown rice).
• Garnish with coriander leaves or sliced green onions, and serve alone with chutney or with dhal.
• Source: Vegetarian Tastes of Toronto, p. 30.

LOLABUSTER CREAMY VEGGIE RICE

Steps:

• In a large sauté pan melt your butter then add the EVOO and all the veggies and sauté until translucent and all veggies are soft.
• Add the rice and sauté with veggies for 3 minutes stirring constantly.
• Add the cream and water, and bouillon cubes.
• Bring to a boil then reduce heat and cover cook till rice is cooked, 20 minutes approximately.