Mixed Vegetables with Rice
Tools Required:large (4 to 6-quart) saucepan for cooking rice, knife and cutting board, large (10 to 12-inch) skillet
Servings Prep Time
2people 10
Cook Time
10minutes (longer if cooking rice)
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
2people 10
Cook Time
10minutes (longer if cooking rice)
Difficulty Cost
Easy! Inexpensive!
Foundation:
Add-ins:
Toppings: (choose one)
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.