Garden Vegetable Rice Medley
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|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|
|Monosodium glutamate||1 Teaspoon|
|Pepper||1⁄8 Teaspoon, seasoned|
|Thyme||1⁄4 Teaspoon, crushed|
|Ground ginger||1⁄2 Teaspoon|
|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.
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