Rice With Vegetables Cheese And Olive Dressing Recipes

RICE WITH VEGETABLES

Steps:

• Heat the oil in a large sauce pan over medium heat.
• Once hot, add the rice and cook, stirring often, until the edges are turning golden.
• Stir in the frozen vegetables and garlic and cook for 1 minute more.
• Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
• Turn off the heat and let the pan set, covered, for 10 minutes.
• Remove the lid from the pan and fluff rice with a fork.
• Stir in the butter and parsley and serve.

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.

RICE WITH VEGETABLES, CHEESE AND OLIVE DRESSING

Steps:

• Combine rice with stock, and bring to boil in a heavy-bottomed pot. Reduce heat, cover and simmer, cooking 17 minutes, until liquid is absorbed.
• Chop onion. Heat nonstick pan until it is very hot, add oil, reduce heat to medium high and saute onion until it begins to soften.
• Mince garlic, and add to onion.
• Scrub, trim and coarsely chop zucchini; reduce heat to medium, and add zucchini to onion.
• Coarsely chop tomatoes and add. Chop marjoram and add. Cook over medium heat.
• Pit olives, and stir in.
• Grate cheese.
• Stir rice, cheese and salt and pepper to taste into vegetables.

SUMMER RICE SALAD WITH GOAT CHEESE DRESSING

Steps:

• For Dressing: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
• For Salad: Bring 4 1/2 cups water to simmer in heavy large saucepan. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
• Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.)

RICE WITH TOMATOES AND BLACK OLIVES

Steps:

• Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
• Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
• Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
• Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.