Baked Rice and Vegetables in Broth Recipe

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Most Helpful Positive Review

Dec 29, 2003

This was very very yummy! I added more that the 1/4c of vege's though (more like 1/2 c each) and a left over chicken breast that I cubed up and threw in. The grocery store was out of vege stock so I added Fat free chicken broth (about 2 2/3 c since there were more vege's) I cooked it for about 45 min's stiring once or twice. I have two small children and they helped cut up the vege's and both of them really liked it. Great way to eat 4 different vege's in one sitting! I WILL be making this one over and over! Defenatly worth the time to cut up the vege's~!

—CONNIE STELLE

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Most Helpful Critical Review

Mar 18, 2005

although this tastes good, the rice was completely uncooked after 1/2 hr! and so i continued to bake it, for 40 mins extra, until the veggies were BURNT and the rice was STILL not cooked.. so i would advise people to bake the rice for 25 mins first, then add in the veggies for the next 30 - 40 mins.

—lainey

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76 Ratings

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Oct 08, 2003

Note from the author -- This recipe was meant for young children who had a difficult time eating vegetables that were not mushy. When I cook this for adults, I add vegetables towards the end.

—KRISTA BB

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Dec 29, 2003

This recipe is really easy to put together. Use any vegetables that you have - broccoli, squash, peppers, etc. You can do everything the night before. I used chicken stock because that's what I had to get rid of. Definitely cook the rice for half the time, then throw in the veggies.

—M4TH_TEACHER

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Nov 05, 2003

Very good. We added more vegetables than the recipe states. The rice took an additional 20 minutes or so to cook though.

—ANGIECARLSON

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Feb 24, 2006

I did like other reviewers suggested and used frozen veggies which I added halfway through cooking and it worked great. This dish has such a great flavor. I used Zataran's wild rice which already had seasoning in it so I went easy on the other spices. I will keep this one!

—Chrissy Fessler

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Dec 14, 2003

Not 15 minutes prep time with out a food processor. A food processor is a definite must so that you don't have to chop everything by hand. It was a bit bland, I added some minced garlic and basil. It was good for my first vegetarian dish.

—DANIKIM

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Oct 08, 2003

I thought this was a tasty way to make rice. I put in way more veggies than stated, and added them later, after the rice had started to cook (so they wouldn't get too mushyI I also added fresh, chopped parsley. But I thought the combination of veggies was a good one. Serve with fish and a simple salad

—NLP408

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Nutrition

Calories
210 kcal
10%

Carbohydrates
44.3 g
14%

Cholesterol
0 mg
0%

Fiber
2.8 g
11%

Protein
5.1 g
10%

Sodium
877 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Rice and Vegetables in Broth

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 210
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.2g < 1 %
Cholesterol 0mg 0 %
Sodium 877mg 35 %
** Potassium 186mg 5 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 2.8g 11 %
Protein 5.1g 10 %
** Sugars 3.7g
Vitamin A 68 %
Vitamin C 42 %
Calcium 5 %
Iron 21 %
** Thiamin 21 %
** Niacin 26 %
** Vitamin B6 15 %
** Magnesium 12 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.