GARLIC VEGETABLE RICE MEDLEY

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Garlic Vegetable Rice Medley image

I keep an herb garden and plant several seasonal vegetables each spring. I can't wait until the farmer's market opens each summer so I can see what tasty squash, beans and greens the real farmers are offering up. Then I can head home and make this recipe.-Andy Anderson, Graham, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 14 servings.

Number Of Ingredients 15

1 medium leek (white portion only), minced
2 garlic cloves, minced
2 teaspoons vegetable oil
4-1/2 cups chicken or vegetable broth
2 cups uncooked long grain rice
1 cup raisins or dried cranberries
2 cups cubed zucchini, yellow summer squash and/or butternut squash
3/4 cup frozen baby lima beans, thawed
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup chopped seeded peeled plum tomatoes
3/4 cup frozen peas, thawed
1/4 cup minced fresh cilantro
Lemon wedges or hot pepper sauce, optional

Steps:

  • In a Dutch oven, saute leek and garlic in oil until tender. Add broth, rice, raisins, squash, lima beans and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add tomatoes, peas and cilantro; cover and cook 5 minutes longer or until liquid is absorbed and rice is tender. Serve with lemon or hot pepper sauce if desired.

Nutrition Facts :

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