Tuesday, February 19, 2008

Rice and Vegetables

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Rice and Vegetables
“Eat your carrots!” Sometimes we need to give our children some subtle encouragement. This recipe is simple and delicious. By combining a few vegetables with rice, it is easy to teach young palates to appreciate different flavors. Combining rice with vegetables improves the nutritional value of rice and makes everything taste special. We like this rice dish with pork. “Eat your carrots!” becomes an unnecessary phrase when they taste as good as these.

Yield: 4 servings
Begin by cooking ½ cup basmati rice for 5 minutes in 2 cups boiling water with the lid in place. (I need see-through lids. Also use an adequate container, such as a small stockpot. That way you will not need to worry about having the water boil over he sides.) Flavor the rice with 2 teaspoons ham bouillon or 2 bouillon cubes.

Add 1 cup frozen chopped carrots and 1 cup frozen corn kernels. Continue to cook until the liquid is absorbed. Stir in 2 tablespoons margarine.

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