Vegetable herb rice is a simple to prepare side dish using leftover steamed rice, along with a few simple and savory herbs and vegetables.
Vegetable Herb Rice
By Sue Lau | Palatable Pastime
Vegetable herb rice is my recipe of the day. This tasty side is made using leftover steamed rice along with a few simple additions you probably have on hand right now.
Bill was saying to me recently when I made an impromptu rice side to go with some Cuban lechon asado pork I made how much he enjoyed it. That rice even paired well with my pawpaw curry leftovers, giving it sort of a Jamaican flair.
But it made me realize how few of these type recipes I have posted. I’ll take a moment and a free day to get one up now.
Perfect Side Dish for Fish
This one I am making to go with another Easy Lemon Parmesan Baked Salmon which is one of my favorites for a quick go-to meal. I had realized (much too late I am afraid) that I forgot to defrost something for dinner, so grabbed salmon since I knew I could thaw that quick.
I have simply got to get my act together with this covid-19 thing. Before if I forgot I might simply just run out to eat since it was Friday anyway. But it is also Friday the 13th and wouldn’t you know it, four new virus cases popped within five miles of me so I want to lay low.
Be Prepared with Recipes
We are going to need to keep quick ideas handy for these kind of situations so we can stay healthy.
And while you can use something like cold leftover rice from the Chinese restaurant in this, it’s probably not a good time. You can steam up some in your rice cooker and just let it cool down to room temp and it will be fine.
Vegetable Herb Rice
You Might Also Like:
Sofrito Rice
Pumpkin Saffron Rice
Homemade Rice-A-Roni
Rice Pilaf Amandine
Mexican Restaurant Rice
Vegetable Herb Rice
Vegetable Herb Rice
Ingredients
- 1 medium onion chopped
- 1 tablespoon freshly chopped garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon dried chives
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas and carrots thawed
- 3 cups cold cooked rice cooked in chicken broth
- 1 tablespoon minced Italian parsley
Instructions
- Saute the onion and garlic in a mixture of butter and olive oil.
- Stir in seasonings, peas and carrots and cook for a couple of minutes until tender.
- Stir in the cooked rice and minced parsley and heat through.
Notes
From Blogging Friends:
Cajun Rice Dressing from Food Lust People Love