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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (261g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon onion soup mix |
||
| Calories 240 | ||
| Calories from Fat 8 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 152mg | 6% | |
| Potassium 225mg | 6% | |
| Total Carbohydrate 54.0g | 18% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 0.1g | ||
| Protein 5.8g | 11% | |
Ingredients
- 1 cup uncooked long grain rice
- 2 1/4 cups water
- 1-3 tablespoon onion soup mix or vegetable soup mix
- 1/4 teaspoon salt
- 2 cups frozen corn or frozen peas or frozen mixed vegetables
Directions
1
In a saucepan, combine the rice,water,soup mix and salt; bring to a boil.2
Add the vegetables; return to a boil.3
Reduce heat; cover and simmer for 15 minutes.4
Cook until rice and vegetables are tender.
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- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Chef #663373
On Mar 14, 2009
The first time I made this, I followed the recipe to a T but I did not like it. The onion soup mix was too overpowering. I made it a second time and I substituded the soup mix for 2 tablespoons Knorrs vegetable instant stock mix. What a difference! It was so much better with the instant stock.
From: Wendy-Bob
On Feb 11, 2007
I'm sorry - I hate giving low ratings/bad reviews but neither my other half nor I liked this at all. We did sub white rice for brown, but I think the flavour killer for us was actually the onion soup mix. I've never cooked with soup mix before and, who knows, maybe I picked up a naturally horrible flavoured brand, or maybe we just don't like onion soup mix and don't realise it, but either way I'm afraid this went right in the bin after a couple of mouthfuls.
From: Criseyde'sMom
On Jul 16, 2005
I prepared this delicious rice dish using brown long grain rice and it still tasted just great. The onion adds a wonderful flavour. It took closer to an hour by the time the rice was tender. Thanks for a great dish!
From: truebrit
On Feb 16, 2005
This colorful side dish was very quick and easy! I usually add rice when the water comes to a boil, but I followed the instructions, and placed it in the saucepan with cold water, and it was fine. (I stirred the ingredients in step 1 very well before bringing to a boil.) It took about 25 minutes for water to be absorbed, maybe because I simmered the rice at a very low heat. The end result was a delicious savory rice dish! The rice grains didn't stick together, and blended wonderfully with the vegetables. (I used Uncle Ben's long grain rice). Thanks for posting this, Audrey M!
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