Cheesy Rice and Vegetables
I am completely done with winter. Yes, I realize that here in Utah winter can continue through June, but I am getting pretty tired of the constant sickness. My littlest is sitting next to me coughing her head off and has her nose running so bad that I’m sure it will get red and sore by the end of the day. And now I’ve got that itchy, tickle and I’ve begun to sneeze all morning. SO TIRED OF THIS! Really. Bring on the warmer weather… Pleeeaassse.
This yummy little side dish of Cheesy Rice and Vegetables was inspired by my favorite person, Savannah. She made a similar Knorr recipe, but when I went to make her version I realized I was out of the rice packet that she used. I have to run and buy everything so I can try it later this week. In the meantime, I made a similar recipe and it was a perfect side dish. My kids gobbled it up and neither really like rice.
Is Rice Nutritious?
White rice is high in carbohydrates.
Rice is not fattening if you eat it in a small portion.
In fact it is a good source of vitamins and minerals.
White rice contains magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamine and niacin, and some protein.
What Is A Good Substitute For Rice?
There are several healthy substitutes for rice.
Red Or White Quinoa, Cauliflower Rice, Broccoli Rice, Brown Rice, Barley, and Couscous are all healthier choices than white rice.
Can You Eat Broccoli Stems?
You absolutely can eat broccoli stocks or stems.
Broccoli stems, though not as colorful nor flavorful as their more desired florets, are just as nutritious.
Cheesy Rice and Vegetables
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Cheesy Rice and Vegetables
Ingredients
Recipe by me
- 1 1/4 Cup Broccoli chopped
- 1 1/4 Cup Asparagus chopped
- 1 Red Bell Pepper sliced
- 1 Yellow Bell Pepper sliced
- 1 Packet Knorr Cheesy Broccoli and Rice
- 1 Cup Milk
- 1 Cup Water
- 1 Teaspoon Butter
- Olive oil
- Kosher Salt
- Pepper
Instructions
- Set the oven to 400 and prepare a cookie sheet by spreading a little olive oil onto it.
- Toss the asparagus and broccoli in the oil on the cookie sheet and sprinkle with a little Kosher salt and Pepper.
- Roast in the oven for about 12-15 minutes depending on the size of your vegetables.
- Remove from the oven and set aside.
- In a large saute pan with a lid, add a drizzle of olive oil and heat to medium high.
- Once the pan is hot, throw in the pepper and turn the heat down to medium.
- Saute until the peppers are tender and beginning to brown.
- Pour in the water, milk, butter and knorr packet.
- Stir to combine, and cover with the lid.
- Turn the heat down to a simmer, and cook for 7 minutes.
- Remove from the heat and toss with the broccoli and asparagus.
- Serve immediately.
