Rice Cake With Mixed Vegetables Recipes

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RICE CAKE WITH MIXED VEGETABLES



Rice Cake With Mixed Vegetables image

Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available and easier to work with. I like the slices because there's more surface area for the sauce. You can use any combination of vegetables and seasonings, so feel free to experiment with flavors. Rice cake is also served at Lunar New Year because the Mandarin name nian gao ("sticky cake") is a homophone for the nian, which means "year," and gao, which means "tall" or "high." When you stick those years together, you're wishing others longevity.

Provided by Hsiao-Ching Chou

Categories     Side     Dinner     Lunch     Lunar New Year     Mushroom     Carrot     Bok Choy     Soy Sauce     Spinach     Sesame Oil     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Stir-Fry     Wok

Yield Makes 4 servings

Number Of Ingredients 10

2 cups sliced rice cake
3 cups hot tap water or water that's been microwaved for 30 seconds
1 tablespoon vegetable oil
2 cups leafy greens, such as baby bok choy, yu choy (cut into ½-inch pieces), or baby spinach leaves
4 medium dried shiitake mushrooms, soaked in hot water for 30 minutes to reconstitute and cut into (¼-inch-thick) pieces
½ cup sliced carrots (⅛ inch thick)
½ cup bean sprouts
1½ tablespoons soy sauce
1 tablespoon black bean garlic sauce
¼ teaspoon sesame oil

Steps:

  • In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
  • Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

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.

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù



Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù image

Categories     Vegetable     Side     Sauté     Low Fat     Vegetarian     High Fiber     Mozzarella     Parmesan     White Wine     Fall     Pan-Fry     Healthy     Brown Rice     Wild Rice     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 11

6 cups (or more) canned vegetable broth
3 tablespoons extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
Roasted Vegetable Ragù

Steps:

  • Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
  • Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
  • Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

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.

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