Easy Vegetable Rice

 

Easy Vegetable Rice
Easy Vegetable Rice

Easy Vegetable Rice

 

⅓ cup dehydrated mixed vegetables

2 sundried tomatoes, cut into small pieces

½ cup white rice

2½ cup water

 

Combine vegetables, tomatoes rice and water in a rice cooker.  Cook on white rice setting until done.

 

4 servings, 120 calories per serving

Hack:  This recipe can be cooked on the stovetop in a saucepan.  Bring to a boil, turn heat to low, cover and simmer for 20-30 minutes or until all water is absorbed.

Hack:  Fresh, chopped vegetables can be substituted for dehydrated vegetables.  Simply add 1 cup of your choice of fresh vegetables and one chopped tomato.  Reduce water by 1 cup.

Hack:  Leftovers can be used to make fried rice or rice omelette.

Hack:  Leftover rice can be refrigerated for up to 5 days or frozen for up to 2 months.   Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

Baked Rice Pilaf

 

Baked Rice Pilaf
Baked Rice Pilaf

Baked Rice Pilaf

 

1 tbsp sesame oil

1 tbsp butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

 

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

 

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack: Use the leftover nuts in Roasted Asparagus with Pine NutsScallion Pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!