Free Recipe Rice and Vegetables
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Rice and Vegetables Recipe
3 tb Olive oil
1/2 c Chopped onion
2 Cloves garlic; minced
2 c Uncooked long-grain white
-rice
3-1/2 c Water or half unsalted
-chicken broth and half
-water
2 ts Salt
1/2 c Pared and finely chopped
-carrot
1/2 c Finely chopped celery
1/2 c Diced sweet red onion
1/2 c Diced green bell pepper
Rice and Vegetables Preparation
Heat one tbsp oil in a heavy saucepan. Stir in the onion and garlic, and saute, stirring just until tender, about 5-minutes. Stir in the rice until coated with oil. Add the water (or broth and water) and salt, then heat to boiling. Cover and cook the rice over medium-low heat until the liquid is absorbed and the rice is tender, about 15-minutes. Meanwhile, heat the remaining 2 tbsp of oil in a large skillet. Add the carrot, celery, and red onion, and saute, stirring, until tender but not browned, about 5-minutes. Add the green bell pepper and saute until crisp-tender, about 2 minutes. Set aside. Toss half of the sauteed vegetables with the cooked rice just before serving. Spread a mound of the rice in shallow soup plates and top with the beans. Garnish each with a spoonful of the remaining sauteed vegetables. From RICE by Marie Simmons. New York: Henry Holt & Co, 1991. HOWARD_W@HOLONET.NET ( HOWARD E. WITTENBERG ) REC.FOOD.RECIPES From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 4
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