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Garden Vegetable Rice Medley

Charles.Durand's picture
  Diced celery 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 3 Tablespoon
  Diced pared cucumber 2 Cup (32 tbs)
  Tomato 1 , peeled and cut
  Green pepper 1 Medium, cut into strips
  Snipped parsley 1⁄4 Cup (4 tbs)
  Canned condensed beef broth 10 1⁄2 Ounce (Diluted With 3/4 Cup Boiling Water)
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Pepper 1⁄8 Teaspoon, seasoned
  Thyme 1⁄4 Teaspoon, crushed
  Ground ginger 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Precooked rice 1 1⁄3 Cup (21.33 tbs)

Cook the celery, onion, and garlic in hot butter in a large decorative skillet until celery is lightly browned.
Add the cucumber, tomato, green pepper, parsley, 3/4 cup of the hot broth, lemon juice, and a mixture of the salt, monosodium glutamate, seasoned pepper, thyme, and ginger.
Stir lightly until the mixture is blended.
Combine cornstarch and water; stir into vegetable mixture and bring rapidly to boiling, stirring gently.
Make a well in center of vegetables and add the rice.
Pour the remaining hot broth over rice, moistening evenly.
Cover skillet tightly and cook mixture over medium heat until rice is tender, about 5 minutes.
Garnish rice mound with parsley and serve the medley from skillet.

Recipe Summary

Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 879 Calories from Fat 334

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 23.5 g117.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 6187.2 mg257.8%

Total Carbohydrates 116 g38.8%

Dietary Fiber 10.7 g43%

Sugars 19.2 g

Protein 22 g43.6%

Vitamin A 78.9% Vitamin C 274.2%

Calcium 13.5% Iron 32.4%

*Based on a 2000 Calorie diet


Garden Vegetable Rice Medley Recipe