Garden Vegetable Rice Medley Recipe
I love this Garden Vegetable Rice Medley recipe for it brings such rave reviews everytime I make it. This Garden Vegetable Rice Medley is never going to fail as a Main Dish. Whenever I have Canadian friends visiting I always prepare Garden Vegetable Rice Medley which is most loved by them. There's no point pondering anymore, try out this Garden Vegetable Rice Medley right now!
Ingredients
1 cup diced celery
1/3 cup coarsely chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
2 cups diced pared cucumber
1 tomato, peeled and cut up
1 medium sized green pepper, cut in strips
1/4 cup snipped parsley
1 can (10 1/2 oz.) con densed beef broth diluted with 3/4 cup boiling water
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon mono-sodium glutamate
1/8 teaspoon seasoned pepper
1/4 teaspoon crushed thyme
1/4 to 1/2 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons water
1 1/3 cups packaged precooked rice
Directions
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.
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.
