Best 7 Vegetable Rice Medley Recipes

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Indulge in a symphony of flavors with our tantalizing Vegetable Rice Medley, a culinary masterpiece that harmonizes the goodness of fresh vegetables with the comforting warmth of rice. This delectable dish is not just a meal; it's an experience that nourishes your body and soul. With three enticing variations – Classic, Mexican, and Indian – this recipe offers a culinary adventure that caters to diverse palates. Each medley boasts a unique blend of colorful vegetables, aromatic herbs, and flavorful spices, ensuring an explosion of flavors with every bite. Whether you prefer the simplicity of the Classic, the vibrant zest of the Mexican, or the aromatic allure of the Indian, this Vegetable Rice Medley has something for everyone. Prepare to embark on a culinary journey that will leave you craving for more.

Here are our top 7 tried and tested recipes!

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

Steps:

  • Heat oil in a skillet.
  • Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
  • Add broth; bring to a boil.
  • Stir in rice and peas; cover.
  • Simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes before serving.
  • ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

RICE VEGETABLE MEDLEY



Rice Vegetable Medley image

This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn, peas or mixed vegetables

Steps:

  • In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

CROCK POT RICE & VEGETABLE MEDLEY



Crock Pot Rice & Vegetable Medley image

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories     Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in a large skillet over medium heat.
  • Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
  • Add sauteed veggies to slow cooker.
  • Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
  • Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
  • Stir in the peas, peppers and lemon juice using a fork.
  • Cover and cook on high for 15 minutes until hot and peppers are tender.
  • Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

VEGETABLE RICE MEDLEY



Vegetable Rice Medley image

WE'VE BEEN eating this wonderful side dish for as long as I can remember. It's an old-time recipe from this part of the country, and I like it because of its great flavor and festive color. It complements most any meal, so we enjoy it often. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup cooked rice
1/4 cup chopped onion
2 teaspoons vegetable oil
1/2 cup chopped fresh tomato
1/4 cup chopped yellow or sweet red pepper
1/4 cup water
1/4 teaspoon salt
1/2 cup frozen peas

Steps:

  • In a small saucepan over medium heat, saute rice and onion in oil until rice is lightly browned. Add the tomato, pepper, water and salt; reduce heat. Cover and simmer for 5 minutes. Stir in peas and heat through.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN, VEGETABLE AND RICE MEDLEY



Chicken, Vegetable and Rice Medley image

Chicken Helper jump-starts a soul-food favorite. A pinch of this and that lend a cook's homemade touch.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

1 teaspoon paprika
1/2 teaspoon adobo all-purpose seasoning
1/2 teaspoon ground red pepper (cayenne), if desired
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
2 lb boneless skinless chicken breasts, cut into 1-inch strips
2 medium green bell peppers, chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 boxes Chicken Helper™ chicken fried rice
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
  • In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
  • Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 80 mg, Fiber 3 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 0 g

GARLIC VEGETABLE RICE MEDLEY



Garlic Vegetable Rice Medley image

I keep an herb garden and plant several seasonal vegetables each spring. I can't wait until the farmer's market opens each summer so I can see what tasty squash, beans and greens the real farmers are offering up. Then I can head home and make this recipe.-Andy Anderson, Graham, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 14 servings.

Number Of Ingredients 15

1 medium leek (white portion only), minced
2 garlic cloves, minced
2 teaspoons vegetable oil
4-1/2 cups chicken or vegetable broth
2 cups uncooked long grain rice
1 cup raisins or dried cranberries
2 cups cubed zucchini, yellow summer squash and/or butternut squash
3/4 cup frozen baby lima beans, thawed
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup chopped seeded peeled plum tomatoes
3/4 cup frozen peas, thawed
1/4 cup minced fresh cilantro
Lemon wedges or hot pepper sauce, optional

Steps:

  • In a Dutch oven, saute leek and garlic in oil until tender. Add broth, rice, raisins, squash, lima beans and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add tomatoes, peas and cilantro; cover and cook 5 minutes longer or until liquid is absorbed and rice is tender. Serve with lemon or hot pepper sauce if desired.

Nutrition Facts :

PECAN VEGETABLE-RICE MEDLEY



Pecan Vegetable-Rice Medley image

"Colorful vegetables and toasted pecans make this a lovely dish to serve company. it takes a litle time to prepare the veggies, but you can cut them ahead and store in the refrigerator until cooking time. In the summer, I serve this dish on the side with burgers."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons vegetable oil, divided
1 cup pecan halves
2 cups cut fresh green beans (1-inch pieces)
1 medium sweet red pepper, cut into strips
1 cup fresh broccoli florets
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 cup sliced fresh mushrooms
1 cup fresh snow peas
3 tablespoons water
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 cups hot cooked brown rice
1/4 cup minced fresh parsley

Steps:

  • In a large skillet, heat 1 tablespoon oil; add pecans. Cook and stir for 3-4 minutes or until lightly toasted; remove and set aside. , In the same skillet, heat the remaining oil. Add the beans, red pepper and broccoli; stir-fry for 1 minute. Add the zucchini, yellow squash and mushrooms; stir-fry 2 minutes longer. Add the snow peas, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender., In a large bowl, toss rice and parsley. Serve vegetables over rice; top with toasted pecans.

Nutrition Facts : Calories 318 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein.

Tips:

  • Use a variety of vegetables. This will give your medley a colorful and flavorful appeal. Some good options include broccoli, carrots, peas, corn, and bell peppers.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Cook the vegetables until they are tender but still have a slight crunch. You don't want them to be mushy.
  • Use a good quality rice. This will make a big difference in the flavor of your dish. Basmati or jasmine rice are both good choices.
  • Cook the rice according to the package directions. Be sure to rinse the rice before cooking to remove any excess starch.
  • Season the rice and vegetables to taste. Salt, pepper, garlic powder, and onion powder are all good options.
  • Add some nuts or seeds for a crunchy texture. Pine nuts, almonds, and sunflower seeds are all good choices.
  • Serve the vegetable rice medley hot or cold. It's a great side dish for any meal.

Conclusion:

A vegetable rice medley is a healthy and delicious dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and protein. Plus, it's easy to make and can be customized to your own liking. So next time you're looking for a quick and easy side dish, give vegetable rice medley a try. You won't be disappointed!

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