Rice and Vegetable Base Ideas

Author: Canadian Living

A substantial base for a variety of dishes, this is also perfectly delicious alone simply heated in the microwave to enjoy as a side dish.

  • Portion size 5 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 3 cups long grain rice
  • 6 cups chicken stock
  • 6 cups vegetable stock
  • 6 cups water
  • 4 carrots chopped
  • 2 sweet red peppers chopped

Method

In Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Stir in rice to coat; add stock and bring to boil. Reduce heat to medium-low; cover and cook for 15 minutes.

Stir in carrots; cook until liquid is absorbed and rice is tender, about 5 minutes. Stir in red peppers. (Make-ahead: Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 2 weeks; thaw in refrigerator.)

Nutritional facts <b>Per 1 cup (250 mL):</b> about

  • Sodium 352 mg
  • Protein 6 g
  • Calories 201.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 37 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 58.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Rice and Vegetable Base Ideas

Login