Description
Savory steamed rice blended with tiny jewels of sauteed garden vegetables mixed with dry and fresh herbs for this simple and elegant side dish. Add this garden vegetable rice to your holiday table for a flavorful side dish in under 30 minutes!
Ingredients
Units
Scale
Rice
- 1 1/4 cup chicken broth
- 1 cup jasmine rice (see note)
Vegetables
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper, any color
- 1 cup tiny broccoli florets
- 8 ounces mushrooms, cleaned and sliced
- 2 garlic cloves
- 1/4 cup minced parsley
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
Instructions
- COOK RICE: Either cook the rice in a rice cooker or use the stop-top method in the detailed instructions above. In the rice cooker, use the scoop and measurements provided, doing a "1 scoop" batch.
- In a large, high-sided skillet or pot with a lid, melt butter and oil over medium heat. Add the onion, celery, bell peppers, mushrooms, garlic, salt, pepper, and poultry seasoning. Cook, without stirring for 7-10 minutes.
- Stir and flip around the vegetables to check for any color forming on the vegetables. Let them cook another 5-7 minutes before stirring again. Add the cooked rice and stir to combine. (If the rice isn't ready yet, move the skillet off heat and cover the vegetables.)
- Close to serving time, stir in the parsley or use it as a garnish only.
Notes
NOTE: If you use a different style of rice, adjust the liquid as necessary. Not all kinds of rice use the same amount.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stove-top
- Cuisine: American