This rice recipe is quick, full of veggies, tastes fried but isn’t, and can be made in big batches to freeze.
Preparation Time: 15
Cooking Time: 60
Yield: 8 servings, at least
Description:
My kids beg for this rice all. the. time. My dad originally made it for us; not sure where he found the recipe, but it's a hit. That photo of the three munchkins digging in? That's off MY plate, after they were all finished with their own. I love that they love it, and that I can make tons at a time and freeze it. Great addition to any pot luck menu, too!
Ingredients:
2 cups converted rice, uncooked
2 pkgs onion soup mix
1 (or more) pepper (green, red, your favourite colour), chopped small
4 green onion stalks, chopped
4 celery stalks, chopped
2 tsp soya sauce
1/4 cup cooking oil
3 cups hot water
Optional: a can of mushroom pieces, chopped chicken or pork, whatever else you think would be tasty
2 pkgs onion soup mix
1 (or more) pepper (green, red, your favourite colour), chopped small
4 green onion stalks, chopped
4 celery stalks, chopped
2 tsp soya sauce
1/4 cup cooking oil
3 cups hot water
Optional: a can of mushroom pieces, chopped chicken or pork, whatever else you think would be tasty
Combine everything in a large casserole dish. Mix well.
Add 3 cups of hot water. Mix again.
Cook at 350 degrees for about an hour, maybe less depending on your oven. Try to stir every 15 minutes or so, but if the kids interrupt, don't worry. Just stir whenever you can, it should still turn out fine.
