Best Steamed Veggies And Rice Recipes

17 BEST STEAMED FOODS (+ RECIPE COLLECTION)

17 Best Steamed Foods (+ Recipe Collection) image

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Steamed Vegetables
Steamed Carrot Cake
Mediterranean Steamed Salmon
Steamed Spinach
Steamed Rice
Steamed Cabbage
Steamed Potatoes
Steamed Broccoli
Steamed Mussels
Steamed Carrots
Tamales
Steamed Asparagus with Butter and Garlic
Steamed Clams in Garlic Butter
Steamed Pears with Rock Sugar
Steamed Cinnamon Apples
Steamed Chocolate Pudding
Chinese Steamed Sponge Cake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a steamed recipe in 30 minutes or less!

Nutrition Facts :

RICE WITH VEGETABLES

Rice with Vegetables image

This is a simple, classic recipe that is perfect alongside any dinner. This is one of the easiest ways to get veggies passed my kiddos.

Provided by Karly Campbell

Categories Side Dish

Time 35m

Number Of Ingredients 9

Ingredients

2 cups long grain white rice (see notes)
1 tablespoon olive oil
1 cup frozen mixed vegetables
2 cloves garlic (minced)
4 cups chicken stock
1 teaspoon salt
1 teaspoon cracked pepper
2 tablespoons butter
1 tablespoon fresh minced parsley

Steps:

Heat the oil in a large sauce pan over medium heat.
Once hot, add the rice and cook, stirring often, until the edges are turning golden.
Stir in the frozen vegetables and garlic and cook for 1 minute more.
Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
Turn off the heat and let the pan set, covered, for 10 minutes.
Remove the lid from the pan and fluff rice with a fork.
Stir in the butter and parsley and serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 45 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 501 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

STEAMED VEGGIES AND RICE

Steamed Veggies and Rice image

Make and share this Steamed Veggies and Rice recipe from Food.com.

Provided by Sarah

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

brown rice
carrot
cauliflower
zucchini
mozzarella cheese
lemon juice
sunflower seeds

Steps:

Cook the rice.
Steam the vegetables.
When rice and vegetables are done, layer the vegetables on top of the rice.
Sprinkle sunflower seeds and shredded mozzarella on top.
Finish with a squeeze of lemon juice.
Enjoy!

Nutrition Facts :

STEAMED CHINESE VEGETABLES WITH BROWN RICE

Steamed Chinese Vegetables with Brown Rice image

Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today shares a recipe. Lots of veggies, high-fiber brown rice and a healthful cooking method make this recipe a winner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)
1 medium red bell pepper, cut into julienne strips (1 1/2 cups)
1 large carrot, cut into julienne strips (1 cup)
1 cup sliced bok choy stems and leaves
1 medium onion, thinly sliced
1/2 pound snow (Chinese) pea pods (2 cups)
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 cups hot cooked brown rice

Steps:

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender.
Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg