Mixed Vegetables with Rice

When Rebecca and Greg were growing up, we tried to have a vegetarian meal once a week (which might have been the start of Rebecca’s conversion to a vegetarian diet). We didn’t make anything fancy or complicated either. We simply steamed or sautéed vegetables, cooked some brown rice (See How to Cook Brown Rice) and topped it all with grated cheese. It was a great way to use up an abundance of vegetables, and we always felt light and healthy afterward. It remains one of our favorite meals to this day.

The variations are endless, and although you don’t even need a “recipe” to make it, we’ve written one to get you started. We begin with a basic foundation of onions, garlic and carrots, then add broccoli, cauliflower, green beans, Brussels sprouts and/or any other vegetable that takes about 5 minutes to cook. If we have some quick cooking vegetables like bok choy, chard, or snow peas, we add those in the last 1-2 minutes. Finally, we top it with grated cheese or our Peanut/Cashew Sauce.

Alternatively, skip the foundation vegetables and simply steam a mixture of vegetables. Serve them in the same way, over rice and topped with cheese or sauce.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:2people

Serving Size:1-1/2 cup vegetables and 1 cup rice

Mixed Vegetables with Rice

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This very simple "recipe" is just an outline that will hopefully inspire you eat more vegetables. We start with a foundation of three key ingredients (onions, garlic and carrots) then give suggestions for adding your favorite vegetables. We often use up leftover rice, but if you need to cook some allow yourself extra time to do so.

• CourseMain Course, Vegetarian
• CuisineVegetarian

Tools:large (4 to 6-quart) saucepan for cooking rice, knife and cutting board, large (10 to 12-inch) skillet

	Prep Time
	10

Cook Time

10 minutes (longer if cooking rice)

Prep Time 10

Cook Time 10 minutes (longer if cooking rice)

Difficulty: Easy! Cost: Inexpensive! Serves:2people Serving Size:1-1/2 cup vegetables and 1 cup rice

Mixed Vegetables with Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This very simple "recipe" is just an outline that will hopefully inspire you eat more vegetables. We start with a foundation of three key ingredients (onions, garlic and carrots) then give suggestions for adding your favorite vegetables. We often use up leftover rice, but if you need to cook some allow yourself extra time to do so. CourseMain Course, Vegetarian CuisineVegetarian Tools:large (4 to 6-quart) saucepan for cooking rice, knife and cutting board, large (10 to 12-inch) skillet Prep Time 10 Cook Time 10 minutes (longer if cooking rice) Prep Time 10 Cook Time 10 minutes (longer if cooking rice)

Ingredients

• 2 cups brown rice cooked

Foundation:

• 1/2 medium onion
• 1 tablespoon high heat cooking oil
• 1 large carrot
• 2 cloves garlic
• 1 tablespoon broth or water *See Chef's Tip
• 2 teaspoons soy sauce (optional)

Add-ins:

• 2 cups broccoli chopped (See Variations)
• 1 cup bok choy chopped (See Variations)

Toppings: (choose one)

• 1/2 cup grated cheese
• 1 recipe Peanut Sauce

Servings: people

Units:MetricUS Imperial

Instructions

For rice:

1. Heat up leftover rice or make it now (see How to Cook Rice). If you do the latter, you’ll have about 4-5 cups cooked grain. It takes about 50 minutes to cook, so time things accordingly. You can refrigerate or freeze the leftovers for another use. Keep warm.

For foundation:

1. Slice the onion in half rounds. Heat oil in a large skillet over medium-low heat. Add onion. Cook and stir while you slice the carrots and mince the garlic, adding them to the skillet as you finish.
2. Cook and stir another 1-2 minutes. Add water or broth. Turn heat to low, cover and steam while you continue.

For add-ins:

1. Cut 2 cups broccoli florets. Add to the skillet, stir, cover and cook for about 3 minutes while you continue.
2. Chop bok choy and add to skillet. Stir, cover and cook another 2 minutes or until everything is crisp-tender and still brightly colored. Season with soy sauce to taste. (Skip if topping with Peanut Sauce.)

Assemble and serve:

1. Serve vegetables over brown rice (or other grain).
2. Sprinkle cheese on top, or drizzle Peanut Sauce over it.

Recipe Notes

*Chef’s Tip: Adding a little water when cooking vegetables cools down the temperature and keeps the oil from becoming damaged by the heat, and it cuts down on calories. However, it is important to use some oil for proper absorption of the fat-soluble nutrients found in vegetables. You can use this trick in any of the recipes that call for cooked onions, garlic or other vegetables.

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