Colorful 7 Veggie Rice is the result of a refrigerator cleaning session. Perhaps a better title for it would be “everything but the kitchen sink rice!” The veggies are common, and you probably have them all on hand at any given time. A combination of both frozen and fresh vegetables were used here, simply because that is what I had on hand. As you can imagine, the recipe is easily modified to suit what you have. The method and timing are what matters.
Fresh, hard-textured vegetables should be sauteed in the first step, as I have done with the fresh onions, carrots, and celery. If your veggies are all frozen, thaw them and add in the second step of cooking. Doing so will help preserve not only texture, but also color.
Colorful 7 Veggie Rice Recipe
1/2 cup diced sweet onions
1 small carrot, diced (about 1/2 cup)
1/4 cup minced celery
1 Tablespoon butter
1 cup raw arborio rice (see Notes)
2 cups vegetable or chicken broth (see Notes)
1 teaspoon table salt
2 Roma tomatoes, diced
1/2 cup frozen broccoli, thawed and diced
1/2 cup frozen corn, thawed
1/2 cup frozen peas, diced
Melt the butter in a 3-quart saucepan. Saute the sweet onions, carrots, and celery in the butter until the vegetables soften, about 3 minutes. Add the rice and stir for 1 minute until it is coated with butter.
Slowly pour in the vegetable or chicken broth. Be careful! It will spit and bubble. Stir in the salt. Heat just until bubbles begin to form. Cover with a tight lid, reduce heat, and let cook for 10 minutes. No peeking!
Add the tomatoes, broccoli, corn, and peas. Stir until combined. Return to a simmer, cover, and cook an additional 10 minutes. Remove from heat, stir, and cover again. Let rest for 5 minutes.
Fluff the rice and serve. Colorful 7 Veggie Rice goes well with just about any main dish, including meats, poultry, and seafood.
Yield: 6 to 8 servings
• Other long-grained rice varieties may be substituted for the arborio. I do not recommend converted rice. This recipe will not work at all with instant rice, so don’t be tempted to try. You will end up with mush.
• I recommend strong chicken broth to punch up the flavor of the rice.