Vegetable Rice Recipe


Health IndexAverageCuisine


 Quick cooking rice500 Milliliter (2 Cups)
 Water430 Milliliter (1 3/4 Cups)
 Butter1 Teaspoon (5 Milliliter)
 Salt1 Pinch
 Oil30 Milliliter (2 Tablespoon)
 Mushrooms125 Milliliter, sliced
 Celery125 Milliliter, chopped (1/2 Cup)
 Green bell pepper125 Milliliter, chopped (1/2 Cup)
 Sweet red pepper60 Milliliter, chopped (1/2 Cup)
 Parsley1 Tablespoon
 Thyme To Taste
 Onion To Taste
 Garlic butter60 Milliliter (1/4 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2637 Calories from Fat 734

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 27.9 g139.3%

Trans Fat 0 g

Cholesterol 95.4 mg

Sodium 1295.9 mg54%

Total Carbohydrates 428 g142.5%

Dietary Fiber 18.7 g74.6%

Sugars 10.1 g

Protein 52 g104.7%

Vitamin A 112.2% Vitamin C 342.1%

Calcium 32.4% Iron 77.8%

*Based on a 2000 Calorie diet


–  Place first 4 ingredients in microwave-safe dish and cover. Cook in microwave for 2 minutes at HIGH. Stir, cover and cook 3 minutes longer. Let stand for a few minutes.
–  In a skillet, heat oil and saute vegetables over medium heat until tender.
–  Put rice in the center of plates and spoon vegetables around it. Pour garlic butter over each and serve.