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Brown Rice With Garden Vegetables And Beans

Veggie.Lover's picture
Ingredients
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Water 2⁄3 Cup (10.67 tbs)
  Canned vegetable broth/Chicken broth 2⁄3 Cup (10.67 tbs), undiluted
  Instant brown rice 1 Cup (16 tbs), uncooked
  Sliced carrot 1 Cup (16 tbs)
  Chopped tomato 3⁄4 Cup (12 tbs)
  Dried thyme 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh asparagus 1⁄2 Pound
  Sliced zucchini 1 Cup (16 tbs)
  Canned no salt garbanzo beans 15 Ounce, drained (1 Can)
  Grated asiago cheese/Parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Heat oil in a large saucepan over medium-high heat until hot.
Add onion and garlic; saute until onion is tender.
Add water and broth to onion mixture, and bring to a boil.
Stir in rice and next 6 ingredients.
Cover, reduce heat, and simmer 10 minutes or until rice is tender and liquid is absorbed.
Let stand, covered, 5 minutes.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears into 1-inch pieces.
Arrange asparagus and zucchini in a vegetable steamer over boiling water.
Cover and steam 8 minutes or until vegetables are crisp-tender.
Drain; add to rice mixture.
Add beans and cheese; toss gently.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Rice

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