Makeover Garden Side Dish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Who could resist serving tender veggies smothered in cheese on a bed of fluffy riceâand with an hour to spare? âJane Davis, Marion, Indiana Ingredients:
2-1/3 cups reduced-sodium chicken broth |
2 cups chopped onions, divided |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon butter |
1/2 teaspoon dried thyme |
3 cups minute® brown rice |
4 cups fresh cauliflowerets |
4 cups fresh broccoli florets |
2 medium sweet red peppers, julienned |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 cup salted cashews |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven, combine the broth, 1 cup onion, soy sauce, butter and thyme. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes.
2. Meanwhile, in a large skillet or another Dutch oven, saute the cauliflower, broccoli, peppers and remaining onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Spoon over rice.
3. Sprinkle with cashews and cheese. Cover and let stand until cheese is melted. Yield: 12 servings.
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