Saturday, August 1, 2015

Veggies and Rice

I was looking around at my kitchen wondering what to make for dinner. Then I remembered that there are some vegetarians I know, and I've never actually tried to make a one-dish vegetarian meal. I love one-dish meals, so I sorted through the freezer, fridge, and cabinets, and came up with the following. Adjust spice amounts to your own liking:

1 package frozen vegetables of your choice (I used a blend of carrots, cauliflower, and broccoli)
1 can cut green beans, drained
1 jar mushrooms, drained
1 can tomatoes, NOT drained
About 1 tablespoon butter (if you want to make it vegan, use oil of your preference. It's only to keep the veg from burning)
About 2 tablespoons minced garlic
About 1 tablespoon parsley
About 1/2 teaspoon marjoram
About 1 teaspoon dill weed
Salt and ground fresh pepper
About 1/4 cup lemon juice
1 cup vegetable broth
2 cups Minute Rice
Walnuts (optional)

In a heavy saucepan, melt the butter with a little of the garlic. Add the vegetables and heat thoroughly. Grind together parsley, marjoram, and dill, and add to pan along with the rest of the garlic. Add salt and pepper, a little more than you think it will take for the vegetables. Add the lemon juice and heat until the vegetables are fully heated and the liquid is at a rolling boil. Then pour in the broth and heat again. Add in the Minute Rice, turn the heat to low, cover, and simmer for 5 minutes. Remove from heat, uncover, and let sit for a few minutes to let any extra liquid evaporate.

For an extra crunch (because I love the contrasting textures), add some walnuts to each serving.