Seasoned Rice With Vegetables My Best 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.

BUTTERY SEASONED RICE

Steps:

• Place all Rice ingredients in a large saucepan and give it a stir.
• Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
• Cook for 13 minutes - do not lift lid!
• Tilt pot then QUICKLY peek to ensure all water is absorbed.
• Remove from stove, stand 10 minutes with lid on.
• Add butter and fluff rice with a rubber spatula. Serve!
• Storage - please read Note 4.
• Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

SEASONED RICE-WITH VEGETABLES-MY BEST

Steps:

• Rinse rice and set aside.
• In a skillet heat oil and add medium onion and garlic. Cook for a 2 minutes.
• add the rest of the vegetables to the skillet and cook for 2 more minutes.
• add rinsed rice and cook until the water from rinsing is absorbed.
• transfer skillet mix to rice cooker and add water, beef stock (could use chicken if wanted) soy sauce and Worcestershire sauce. Stir half way through so vegetable get mixed inches.

SEASONED RICE

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
• Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.