Veggie Rice Saute Recipes

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VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE



vegetable rice recipe | mix veg rice | quick one pot vegetable rice image

easy vegetable rice recipe | mix veg rice | quick one pot vegetable rice

Provided by HEBBARS KITCHEN

Categories     rice

Time 19m

Number Of Ingredients 15

3 tsp oil
1 bay leaf / tej patta
1 inch cinnamon / dalchini
2 pods cardamom / elachi
½ onion (finely chopped)
1 chilli (slit)
5 beans (chopped)
1 carrot (chopped)
2 tbsp peas / matar
¼ capsicum (chopped)
1 cup basmati rice (soaked 20 minutes)
2 cup water
1 tsp salt
1 tsp lemon juice
2 tbsp coriander (finely chopped)

Steps:

  • firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
  • now add ½ onion, 1 chilli and saute until they turn translucent.
  • further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
  • stir-fry for 2 minutes without mashing the vegetables.
  • now add 1 cup basmati rice (soaked for 20 minutes).
  • roast for 2 minutes without breaking rice.
  • furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
  • mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
  • after 20 minutes, give a stir. the rice will be still be moist.
  • turn off the flame, cover and rest for 10 minutes.
  • finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

VEGGIE RICE SAUTE



Veggie Rice Saute image

I CAME UP with this recipe one day when I had nothing but burgers to cook on the grill and not enough of any one vegetable. It was so tasty we ate almost all of it and the little bit that was leftover I heated in the microwave the following day. It was still delicious!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons vegetable oil, divided
1 egg, lightly beaten
3/4 cup cut fresh green beans (1/2-inch pieces)
1/4 cup chopped onion
3/4 cup thinly sliced quartered zucchini
3/4 cup thinly sliced fresh mushrooms
1 garlic clove, minced
1-1/2 cups cooked long grain rice
2 tablespoons soy sauce

Steps:

  • In a small skillet, heat 1 tablespoon oil over medium-high heat. Add egg. As egg sets, lift edges, letting uncooked portion flow underneath. Remove egg and chop into small pieces; set aside., In the same skillet, saute beans and onion in remaining oil for 1-2 minutes. Add the zucchini, mushrooms and garlic; saute 1 minute longer. Add rice; cook and stir for 2-3 minutes or until beans are tender and rice is lightly browned. Stir in soy sauce. Return egg to the pan; heat through. Serve immediately.

Nutrition Facts : Calories 417 calories, Fat 23g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 958mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

VEGGIE RICE BOWL



Veggie Rice Bowl image

As Sherry Hulsman of Louisville, Kentucky will tell you, this yummy recipe makes a lot, so it's great for a gathering. With lots of vegetables and two kinds of rice, it's a quick and easy dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups uncooked instant rice
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
1/2 cup chopped carrot
3 tablespoons butter
1 cup frozen peas

Steps:

  • Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

VEGETABLE FRIED RICE



Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

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.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

BROWN RICE AND VEGETABLE SAUTE



Brown Rice and Vegetable Saute image

Make and share this Brown Rice and Vegetable Saute recipe from Food.com.

Provided by Brooke the Cook in

Categories     Brown Rice

Time 20m

Yield 3 serving(s)

Number Of Ingredients 10

1 cup quick-cooking brown rice
1 cup vegetable broth (any flavor broth will do)
2 teaspoons olive oil
1 small onion, chopped
3 cups broccoli florets
8 ounces baby portabella mushrooms, sliced
1 garlic clove, minced
1 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sea salt

Steps:

  • Prepare rice as directed on box using broth of your choice.
  • Meanwhile over medium-high heat, heat olive oil and add onion. Saute for 3 minutes, stirring often.
  • Add broccoli and cover for 3 minutes, stirring occasionally.
  • Add mushrooms and remaining ingredients to pan and saute until mushrooms release their juices, approximately 5 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 74.5, Fat 3.5, SaturatedFat 0.5, Sodium 221, Carbohydrate 9.3, Fiber 1.5, Sugar 2.9, Protein 4.1

ITALIAN INSPIRED SAUTEED VEGETABLES OVER RICE



Italian Inspired Sauteed Vegetables over Rice image

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

2 teaspoons olive oil
1 diced onion
1 teaspoon diced garlic
1 cup chicken bouillon
2 thinly sliced zucchini
1 sliced yellow squash
1 (4 ounce) can green chili peppers, mild
1 (15 ounce) can Italian-style diced tomatoes
2 cups cooked lentils
6 ounces sliced tofu
4 ounces fat-free Italian salad dressing
3 cups cooked brown rice

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

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

HEALTHIER VEGGIE FRIED RICE RECIPE BY TASTY



Healthier Veggie Fried Rice Recipe by Tasty image

Here's what you need: brown rice, vegetable broth, carrots, oil, white onion, garlic, frozen peas, salt, pepper, eggs, scallion

Provided by Tiffany Lo

Categories     Lunch

Yield 2 servings

Number Of Ingredients 11

2 cups brown rice
2 cups vegetable broth
2 carrots, diced
1 tablespoon oil
½ white onion, diced
2 cloves garlic, minced
½ cup frozen peas
salt, to taste
pepper, to taste
2 eggs, whisked
scallion, sliced, for garnish

Steps:

  • Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
  • Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Turn pressure knob to "Sealing". Select Manual and reduce the time to 24 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
  • Once the time goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
  • Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
  • Select "Saute" on the Instant Pot. Once it says "Hot", add the oil.
  • When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
  • Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
  • Add rice mixture and stir until everything is combined.
  • Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Mix everything together. Top with scallions.
  • Enjoy!

Nutrition Facts : Calories 1880 calories, Carbohydrate 245 grams, Fat 81 grams, Fiber 11 grams, Protein 29 grams, Sugar 24 grams

VEGGIE FRIED RICE RECIPE BY TASTY



Veggie Fried Rice Recipe by Tasty image

Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 teaspoons oil
½ cup carrot, diced
1 tablespoon garlic, minced
½ cup onion, diced
½ cup bell pepper, diced
½ cup broccoli floret
½ cup pea
⅓ cup corn
3 eggs, beaten
3 cups white rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
  • Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams

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