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Vegetable Rice

Wylie.Dufresne's picture
Ingredients
  Seasoning mix 1 Teaspoon
  Sweet paprika 2 Teaspoon
  Dry mustard 2 Teaspoon
  Dried sweet basil 2 Teaspoon
  Salt 1 3⁄4 Teaspoon
  Onion powder 1 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Crushed red pepper 1 Teaspoon
  Black pepper 3⁄4 Teaspoon
  White pepper 3⁄4 Teaspoon
  Dried summer savory 1⁄2 Teaspoon
  Alfalfa 2 Tablespoon
  Sesame seeds 2 Tablespoon
  Chopped onions 3 Cup (48 tbs)
  Chopped green bell peppers 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Uncooked long grain white rice 2 Cup (32 tbs)
  Minced fresh garlic 1 Teaspoon
  Defatted chicken stock 3 1⁄2 Cup (56 tbs)
  Diced zucchini 1 Large
  Diced yellow squash 1 Large
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Broccoli florets 1 Cup (16 tbs)
  Cauliflower florets 1 Cup (16 tbs)
Directions

Combine the seasoning mix ingredients in a small bowl.
Preheat a small skillet over high heat to 350°, about 3 minutes.
Add the alfalfa and sesame seeds and heat, shaking the skillet occasionally, until they start to pop and turn brown, about 5 to 7 minutes.
Remove from the heat and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the pot occasionally to clear it of all brown bits, until the vegetables start to brown, about 5 to 6 minutes.
Add the rice and remaining seasoning mix, and cook for 3 to 4 minutes more.
Add the garlic and stock, scrape the bottom and sides of the pot, and cook for 10 minutes.
Stir in the remaining vegetables and the browned seeds.
Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the stock is absorbed, about 4 to 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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