Vegetable Rice Simple Side Dish |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Found in a torn out recipe from a magazine but I don't know which one now. I love the flavors of this side dish and have tweaked it based on what veggie is fresh or in season. In place of the asparagus I have used snow peas or just used more zucchini and carrots if I could not find nice asparagus. Ingredients:
1 1/2 cups chicken broth, low-fat, low sodium, no msg |
2/3 cup uncooked long grain |
1/4 cup sweet onion, finely chopped |
3 tablespoons butter |
1 cup fresh mushrooms, sliced |
2/3 cup zucchini, julienned |
2/3 cup carrot, julienned |
1 1/3 cups fresh asparagus, cut into 1 inch pieces |
1/4 teaspoon dried basil |
2/3 cup parmesan cheese, grated |
fresh ground pepper |
Directions:
1. Pour broth into a saucepan; bring to a boil. Add rice and reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
2. In a large skillet, saute onion in butter for 3-4 minutes. Add the mushrooms, zucchini and carrot; saute for 3-5 minutes longer or until they are crisp tender. Add asparagus and basil, cook; uncovered over medium-low heat for 5-7 minutes or until asparagus is crisp tender.
3. In a serving bowl, combine the rice, veggie mixture, Parmesan cheese and freshly ground pepper. Serve immediately.
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