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Wehani Rice With Garden Vegetables

  • 3servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Wehani rice

  2. 1 3/4 cups 414ml Water - plus

  3. 2 tablespoons 30ml Water

  4. 1 tablespoon 15ml Onion or mushroom food base -

  5. (available in natural-food stores)

  6. 2 cups 474ml Fresh seasonal vegetables - or more

  7. 3 tablespoons 45ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place rice in fine-mesh strainer and rinse under cold water; drain well.

  2. Transfer rice to rice cooker bowl. Add water and food base if using; stir. Close lid and set on regular/brown rice cycle. About 10 minutes before rice cycle is completed, add vegetables on top of rice and continue cooking.

  3. When machine switches to keep-warm cycle, let rice and vegetables sit about 10 minutes. Serve with sprinkling of cheese.

  4. This recipe yields 2 to 3 servings.

  5. Per Serving: 330 Cal; 10g Prot; 3g Total Fat (2 Sat. Fat); 64g Carb.; 5mg Chol; 150mg Sod.; 3g Fiber.

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