Vegetable Rice Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 2 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| 2 teaspoons dried sweet basil leaves | ||
| Salt | 1 3/4 Teaspoon | |
| Onion powder | 1 1/2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Red pepper | 1 Teaspoon, crushed | |
| Black pepper | 3/4 Teaspoon | |
| Pepper white | 3/4 Teaspoon | |
| Summer savory | 1/2 Teaspoon, dried | |
| 2 tablespoons alfalfa seeds | ||
| Sesame seeds | 2 Tablespoon | |
| Onions | 3 Cup (16 tbs), chopped | |
| Green bell peppers | 2 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 2 cups uncooked long-grain white rice | ||
| Garlic | 1 Teaspoon, minced | |
| 3 1/2 cups defatted chicken stock | ||
| Zucchini | 1 Cup (16 tbs), diced | |
| Yellow squash | 1 Cup (16 tbs), diced | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Broccoli florets | 1 Cup (16 tbs) | |
| Cauliflower florets | 1 Cup (16 tbs) | |
Directions
Combine the seasoning mix ingredients in a small bowl.
Preheat a small skillet over high heat to 350°, about 3 minutes.
Add the alfalfa and sesame seeds and heat, shaking the skillet occasionally, until they start to pop and turn brown, about 5 to 7 minutes.
Remove from the heat and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the pot occasionally to clear it of all brown bits, until the vegetables start to brown, about 5 to 6 minutes.
Add the rice and remaining seasoning mix, and cook for 3 to 4 minutes more.
Add the garlic and stock, scrape the bottom and sides of the pot, and cook for 10 minutes.
Stir in the remaining vegetables and the browned seeds.
Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the stock is absorbed, about 4 to 5 minutes.
Preheat a small skillet over high heat to 350°, about 3 minutes.
Add the alfalfa and sesame seeds and heat, shaking the skillet occasionally, until they start to pop and turn brown, about 5 to 7 minutes.
Remove from the heat and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the pot occasionally to clear it of all brown bits, until the vegetables start to brown, about 5 to 6 minutes.
Add the rice and remaining seasoning mix, and cook for 3 to 4 minutes more.
Add the garlic and stock, scrape the bottom and sides of the pot, and cook for 10 minutes.
Stir in the remaining vegetables and the browned seeds.
Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the stock is absorbed, about 4 to 5 minutes.
Chef
