Best Mixed Veggies And Rice Recipes

MIXED VEGGIES AND RICE

Mixed Veggies and Rice image

To add variety to sides for those who don't care for potatoes, I came up with this colorful dish. It's an easy slow-cooker recipe that you can put right onto the buffet table. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Side Dishes

Time 3h5m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

4 packages (10 ounces each) frozen long grain white rice with mixed vegetables
12 ounces frozen mixed vegetables
1/2 cup vegetable broth or light beer
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
Butter, optional

Steps:

In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until heated through, 3-4 hours. If desired, serve with butter.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES

Rice Noodles With Tahini Sauce and Mixed Veggies image

My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.

Provided by Lalaloula

Categories Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

250 g rice noodles (I used Thai style-those are thin and made only from rice flour and water)
2 big onions
6 carrots
60 g frozen peas (more or less as you please)
2 tablespoons sesame seeds
2 tablespoons tahini
1 tablespoon butter
1 tablespoon sesame oil
gomashio, for sprinkling (optional)

Steps:

Wash, peel and cut carrots into small strips. Peel onion and slice.
Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
Season with tahini and salt to taste.
3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
Serve sprinkled with gomashio if you like or some asian herbs.

Nutrition Facts : Calories 576.1, Fat 17.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 296.6, Carbohydrate 97.9, Fiber 8.6, Sugar 10.9, Protein 8.8