Italian Rice and Vegetables

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Italian Rice and Vegetables

Italian Rice and Vegetables
Number of Servings: 6 Total Preparation Time: 1 hour
Actual Cooking Time: 45 minutes Source: Dairy Council of California
Food Groups: Dairy, Vegetables, Grains
Main Ingredient: Rice, Pasta & Bread, Vegetables
Meal Type: Dinner Entrée
Origin: Italian
Special Features: Kids Can Help Make It


5 tablespoons butter
1 cup uncooked long-grain rice
1/2 cup uncooked spaghetti pieces (1-inch long)
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
2 cups hot water
1 package (10 ounces) frozen chopped broccoli, thawed
1 cup sliced fresh mushrooms
3/4 cup quartered cherry tomatoes


In 2-quart saucepan, melt 3 tablespoons butter. Add uncooked rice and spaghetti. Cook and stir over medium heat until rice and noodles are golden brown. Stir in salt, Italian seasoning, pepper and hot water. Heat to boiling. Reduce heat; cover and simmer about 15 minutes, or until water is absorbed. Set aside.
In large skillet, melt remaining 2 tablespoons butter. Add broccoli, mushrooms and tomatoes. Cook and stir over medium heat until mushrooms are tender. Add rice mixture. Cook and stir until heated through.

Nutrient Information
Calories: 299
Total Fat: 11 g
Saturated Fat: 3 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 3 g
Sodium: 214 g
Carbohydrates: 43 g
Protein: 7 g
Fiber: 3 g
Vitamin A: 1266 IU
Vitamin C: 26 mg
Calcium: 48 mg
Iron: 3 mg

Cook's Notes: