Veggie Rice

Posted on March 29, 2010

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What’s the perfect dinner for a busy Monday night? One that’s pretty much already made.  Today was busy at work, and then immediately after work we had an appointment, and now I’m relaxing while Daniel folds laundry.  Good grief, I love him!

Yesterday I mentioned on Twitter that I was feeling lazy about planning meals for the week and sort of wanted to just make  a big pot of veggie rice.  I did make it, in addition to planning meals, making the shopping list, and pawning the shopping off onto Daniel.  He knows that if he does the weekly shopping, it saves a lot of money because I don’t end up getting distracted by things at Target.

This is tonight’s mostly-already-made dinner.  Lo is going to bake some chicken breasts to have with it (Daniel will have veggie chick patties), and we’re going to make a salad.

Here is the “Recipe” for the veggie rice.   This is something we love to eat because it’s tasty, easy,  healthy, low fat, gluten free, vegan, and can be made in a large batch to be reheated for lunches.

  • Rice
  • Water
  • salt (to taste)
  • Powdered Vegetable Broth or Bullion (to taste)
  • Chopped Onion
  • Chopped Carrot
  • Chopped Celery

Measure for the desired amount of rice (Mom always said “When cooking Oatmeal or Rice, the water is twice) some types of rice need a different ratio, but this one works for most. I add about 1/2 cup of extra water for cooking the vegetables.

Sautee the onion in a little bit of olive oil, then add the water, salt and broth powder and bring to a boil.   Add the rice and chopped veggies and bring to a boil then simmer over low for about 20 minutes.

That’s it.  It can then be made into all sorts of things.

Daniel throws some into a bowl, adds a veggie chicken patty, and takes it to work for lunch.

Lo likes it with tuna fish and cheddar cheese melted on top.

I like it plain, or with some chopped chicken breast.

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