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Vegetable Rice Mix Recipe
|Mushrooms||2 Cup (32 tbs), sliced (fresh)|
|Carrot||1 Medium, finely chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooked brown rice||4 Cup (64 tbs) (or cooked white rice)|
Calories 100 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 5.4 mg
Sodium 90.6 mg3.8%
Total Carbohydrates 17 g5.7%
Dietary Fiber 1.7 g6.9%
Sugars 0.9 g
Protein 2 g4.4%
Vitamin A 19.1% Vitamin C 9.6%
Calcium 1.3% Iron 2.7%
*Based on a 2000 Calorie diet
Microwave at High 4 to 5 1/2 minutes, or until vegetables are tender-crisp, stirring after half the cooking time.
Stir in rice, salt and pepper.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To defrost, remove from one container and place in 1- to 1 1/2-qt casserole; cover.
Microwave at High 2 minutes.
Microwave at High 1 to 2 minutes, or until defrosted.
To serve, continue to microwave, covered, at High 2 to 4 minutes, or until heated, stirring once.