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Vegetarian Garden Rice

  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 4

Ingredients

1
tablespoon olive oil
1/2
white onion, sliced
1
garlic clove, finely chopped
1
small zucchini, sliced
1
handful green beans, cut in half
1/2
bunch asparagus, cut in half
1
cup Brussels sprouts
Salt and pepper, to taste
4
thyme sprigs
2
tablespoons white wine
Rind of 1/2 lime
1/4
cup sunflower seeds
2
cups cooked rice

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Another way of doing this recipe is by adding the vegetables and seasoning to the rice while it's cooking. If you do this, don’t stir everything too much or the rice will get mushy.

For me, there's no easier way to use seasonal vegetables or all those leftover veggies in the fridge than to make a quick and colorful garden rice. This is also an ideal way to use any extra rice left in the pan, and make a meal out of it. The only rule here is that there are no rules, and you can include absolutely any combination of veggies you want! I like using brown rice or a combination of brown and wild rice, and I tend to favor green veggies. However, the decision is completely up to you. You may also want to add some extra texture by incorporating nuts or seeds, such as the sunflower seeds I sprinkled over this dish. No need to go out of your way for this. Check out what you have in the fridge and the pantry, and use it all!

These vegetables also make a great pasta sauce.

Directions

  • 1 Heat the oil in a sauté pan over medium heat, and cook the onion and garlic stirring until golden.
  • 2 Add the zucchini, green beans, asparagus, Brussels sprouts, salt, pepper and thyme, and sauté, stirring, until al dente (cooked but slightly crunchy).
  • 3 Add the white wine and lime rind, bring to a boil for 1 minute, and add the sunflower seeds and cooked rice.
  • 4 Stir until everything is hot, and serve.

For me, there's no easier way to use seasonal vegetables or all those leftover veggies in the fridge than to make a quick and colorful garden rice. This is also an ideal way to use any extra rice left in the pan, and make a meal out of it. The only rule here is that there are no rules, and you can include absolutely any combination of veggies you want! I like using brown rice or a combination of brown and wild rice, and I tend to favor green veggies. However, the decision is completely up to you. You may also want to add some extra texture by incorporating nuts or seeds, such as the sunflower seeds I sprinkled over this dish. No need to go out of your way for this. Check out what you have in the fridge and the pantry, and use it all!

Rate and Comment

Morena Escardo Morena Escardo
September 23, 2015

For me, there's no easier way to use seasonal vegetables or all those leftover veggies in the fridge than to make a quick and colorful garden rice. This is also an ideal way to use any extra rice left in the pan, and make a meal out of it. The only rule here is that there are no rules, and you can include absolutely any combination of veggies you want! I like using brown rice or a combination of brown and wild rice, and I tend to favor green veggies. However, the decision is completely up to you. You may also want to add some extra texture by incorporating nuts or seeds, such as the sunflower seeds I sprinkled over this dish. No need to go out of your way for this. Check out what you have in the fridge and the pantry, and use it all!