Rice and Vegetable Base Ideas
This recipe makes 14 servings
Nutritional Info |
|
|---|---|
| Per 1 cup (250 mL): about | - |
| cal | 201 |
| pro | 6 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 37 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 352 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 58 |
| vit C | 48 |
| folate | 7 |
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.
Ingredients
Preparation
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.)
- Keywords : Sides; Dinner; Rice; Carrots; Make-Ahead; Boil/Simmer;
Related content
-
Taco Rice
This is what I cook for myself when I have no meat in the house, but still want a hearty meal.
-
-
-
