It’s Sunday and I’ve got a new recipe for you all. Rice is a side dish to a ton of recipes but white rice is incredibly starchy. Brown rice is disliked by most of the people I know (myself included) so I usually don’t tell people to try switching to it but one trick I do recommend is mixing veggies into your rice so that you are decreasing actual rice consumption.
The easiest veggies to add are the frozen veggie mixes of peas, carrots, beans, and corn. Corn and peas are also starchy vegetables but add fiber and other nutrients to plain rice so they are a welcome addition. The proportion I try to use is 1 cup of frozen veggies for every cup of cooked rice (1/4 cup of uncooked rice is roughly 3/4 to 1 cup of cooked rice). The photo proportions are a little off because I was cooking for a group and my math was off but it still adds veggies to rice.
- Rice (however many proportions you need)
- Frozen veggies (recommended proportion: 1 cup frozen veggeis to 1/2 cup uncooked rice or more)
- Water (for cooking rice)
- 1 Tablespoon Oil
- Salt (optional)
- Allow veggies to thaw on counter top (if you have the time, otherwise it’s not necessary)
- Heat oil in pan
- Add veggies and saute lightly
- Add water and salt (per rice cooking instructions)
- Allow to come to a boil
- Add rice once it boils and mix together well
- Continue at a high boil for 2 minutes
- Set heat on low and cover; set timer for ~16 minutes
- Turn off heat and cover pot with a towel until ready to serve
PS. I used to hate making rice because I felt like there were too many chances for error but the above method has been pretty foolproof for myself. Try it out and let me know if it works for you or not!