**Garden Rice: A Medley of Fresh Vegetables and Wholesome Grains**
Garden rice is a vibrant and flavorful dish that combines the goodness of fresh vegetables with the heartiness of whole grains. Its medley of colorful ingredients, including crisp bell peppers, sweet carrots, tender green beans, succulent tomatoes, and aromatic herbs, creates a symphony of flavors in every bite. This delectable dish not only tantalizes the taste buds but also nourishes the body with essential vitamins, minerals, and fiber. Whether served as a main course or a delectable side dish, garden rice is a versatile culinary creation that promises a delightful and wholesome dining experience.
**Recipe Variations:**
1. **Classic Garden Rice:** This timeless recipe combines long-grain rice, a medley of vegetables, and a simple seasoning of salt, pepper, and herbs. The result is a comforting and flavorful dish that is perfect for everyday meals.
2. **Savory Garden Rice with Chicken:** For a more substantial meal, add tender chicken pieces to the garden rice. Season the chicken with a blend of garlic, paprika, and cumin for extra flavor.
3. **Mediterranean Garden Rice:** Infuse garden rice with Mediterranean flair by adding sun-dried tomatoes, Kalamata olives, and a sprinkle of feta cheese. The tangy and salty flavors of these ingredients create a delightful harmony with the fresh vegetables and rice.
4. **Spicy Garden Rice:** Turn up the heat with a spicy garden rice variation. Incorporate diced jalapeños or cayenne pepper into the mix for a fiery kick. Balance the spiciness with a dollop of cooling yogurt or sour cream.
5. **Vegan Garden Rice:** Create a plant-based version of garden rice by substituting vegetable broth for chicken broth and using tofu or tempeh instead of chicken. The combination of vegetables, grains, and plant-based protein provides a satisfying and nutritious meal.
PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
- Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
- Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
- To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
- Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
- Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
- Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
- Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
- Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.
GARDEN VEGETABLE RICE SOUP
"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 753mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
DIJON CHICKEN, RICE AND GARDEN VEGETABLE FOIL PACKS
Garlic and Dijon mustard bring tons of flavor to boneless skinless chicken breasts, which are tucked into foil packs along with rosemary, rice and fresh veggies before being grilled (or baked!) for a dinner that's as tasty as it is easy to clean up.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- Pour broth in 4-cup glass measuring cup. Add rice and rosemary; stir and let stand about 8 minutes or until most of liquid is absorbed.
- In small bowl, stir together mustard, 2 tablespoons of the olive oil, the garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- In large bowl, mix zucchini, carrots, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Divide rice mixture among foil sheets. Brush both sides of chicken with Dijon mixture; place 1 on top of each mound of rice. Divide vegetables among foil sheets, placing them next to chicken breasts.
- For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Place packets on plates. Cut large X across top of each packet; carefully fold back foil.
Nutrition Facts : Calories 530, Carbohydrate 50 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 5 g, TransFat 0 g
GARDEN VEGETABLE RICE
It only takes 15 minutes to serve your family this simple and delicious dish. Add pimentos or roasted red peppers to make it truly special.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In a large saucepan, heat all ingredients together over medium-high until heated through. Serve while hot.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 18.2 g, Cholesterol 43.3 mg, Fat 5.4 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 632.4 mg, Sugar 0.4 g
GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES
The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
- Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
- Serve warm garnished with almonds and parsley.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g
RICE PILAF GARDEN STYLE
Steps:
- In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve.
SPANISH GARDEN RICE
Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season.
Provided by Chippie1
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute rice in olive oil for 3 minutes.
- Add onion, peppers, tomato, garlic,& chicken broth.
- Bring to a boil.
- Season with salt, pepper, chili pepper,& cumin.
- Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.
HEARTY GARDEN CHICKEN AND RICE
A hearty, delicious blend of chicken, rice, and garden vegetables. Sauteed and simmered to perfection.
Provided by JMCONARD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.
- Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.
- Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 44.1 g, Cholesterol 49.5 mg, Fat 5.7 g, Fiber 2.3 g, Protein 20 g, SaturatedFat 2.7 g, Sodium 530.7 mg, Sugar 1.7 g
PORK CHOPS WITH GARDEN RICE
This is my favorite pork chop recipe. The rice is both colorful and flavorful, and the chops are so tender that they fall off the bone.
Provided by KLJ071668
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
- In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
- Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 365.9 calories, Carbohydrate 32.1 g, Cholesterol 68.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 27 g, SaturatedFat 3.6 g, Sodium 495.6 mg, Sugar 3.5 g
Tips:
- Use fresh vegetables: To ensure the best flavor and texture, use fresh vegetables that are in season. This will make your garden rice dish more vibrant and delicious.
- Choose the right rice: Not all types of rice are created equal. For garden rice, it is best to use a short-grain rice, such as sushi rice or Arborio rice. These types of rice will hold their shape and texture well even after being cooked.
- Cook the rice properly: It is important to cook the rice according to the package directions. This will ensure that the rice is cooked evenly and has the right texture.
- Add vegetables at the right time: When adding vegetables to the rice, it is important to do so at the right time. If you add them too early, they will become overcooked and mushy. If you add them too late, they will not have enough time to cook through.
- Season to taste: Once the garden rice is cooked, be sure to season it to taste with salt and pepper. You can also add other seasonings, such as herbs or spices, to your liking.
Conclusion:
Garden rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With a little bit of planning and effort, you can create a garden rice dish that is both healthy and flavorful.
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