Vegetable Rice
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 2 | cups |
broccoli florets
chopped |
|
| 1 | cup |
tomatoes
diced |
|
| 1 | cup |
rice
uncooked |
|
| 2 | cups |
water
|
|
| 2 | each |
chicken bouillon cubes
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 45 | ml |
butter
|
|
| 355 | ml |
mushrooms
sliced |
|
| 473 | ml |
broccoli florets
chopped |
|
| 237 | ml |
tomatoes
diced |
|
| 237 | ml |
rice
uncooked |
|
| 473 | ml |
water
|
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
| 59 | ml |
cheese
grated |
|
Directions
Cook onions in butter until golden.
Add mushrooms, broccoli and tomatoes and cook about 4 minutes.
Add water and bouillon cubes and bring to a boil.
Stir in rice, salt and oregano.
Cover and cook over low heat, 20 minutes or until water is absorbed.
Stir in parmesan cheese, serve hot or cold.
