Vegetables, Rice And Cheese Platter Recipe
Vegetables, Rice And Cheese Platter is a nice dish which compliments any other dish. All the three ingredients-vegetable, rice and cheese platter in this Vegetables, Rice And Cheese Platter recipe works towards gifting it a real nice and different flavor. What more can you probably look forward to!
Summary
Ingredients
1 tbs (15 ml) cooking oil
1 medium onion, sliced
2 medium carrots, cut into julienne strips
2 medium yellow squash or zucchini, halved lengthwise and thinly sliced
1 ripe tomato, seeded and chopped
1 cup (240 ml) sliced fresh mushrooms
11-oz pkg (330 g) Black-Eyed Peas, cooked
2 cups (480 ml) Black Wild Rice or brown or white rice, cooked
1/2 cup (120 ml) low-sodium chicken or beef broth
1 tbs (15 ml) Fresh Savory or Basil, chopped or 1 tsp (5 ml) crushed dried herbs
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) pepper
1/2 cup (120 ml) shredded sharp cheddar cheese
1/2 cup (120 ml) shredded Monterey Jack or mozzarella cheese
Directions
In a large skillet, heat oil; saute onion and carrots for 5-8 minutes or until tender.
Add squash or zucchini, tomato and mushrooms; cover and cook 3 minutes more.
Drain peas; stir into skillet with rice, broth, savory or basil, salt and pepper.
Cook, covered, for a few minutes to heat.
Sprinkle cheeses over the top; cover skillet until cheese melts.
Add squash or zucchini, tomato and mushrooms; cover and cook 3 minutes more.
Drain peas; stir into skillet with rice, broth, savory or basil, salt and pepper.
Cook, covered, for a few minutes to heat.
Sprinkle cheeses over the top; cover skillet until cheese melts.
