Colorful Vegetable Rice Toss

An orange and Dijon-flavored sauce seasons a medley of vegetables and rice. Serve it as a side dish with your favorite meat or fish.

Colorful Vegetable Rice Toss


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • SAUCE
    • 1/4  cup firmly packed brown sugar
    • 2  tablespoons orange juice
    • 2  tablespoons margarine or butter
    • 1  tablespoon Dijon mustard
    • 3/4  cup water
    • 2  cups Green Giant® Valley Combinations Frozen Broccoli Cauliflower Supreme (from 16-oz. pkg.)
    • 1/2  cup Green Giant® Frozen Sweet Peas (from 16-oz. pkg.)
    • 1/2  cup Green Giant® Niblets® Frozen Corn (from 16-oz. pkg.)
    • 2  garlic cloves, minced
    • 2  to 4 tablespoons margarine or butter
    • 1  (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
    • 3  to 4 green onions, cut into 3/4-inch slices (1/2 cup)
    • 3  cups hot cooked brown rice
    • 1/2  cup pine nuts or sliced almonds

    Directions

    1. 1In small saucepan, combine all sauce ingredients. Cook over low heat until sugar is dissolved and mixture is bubbly, stirring occasionally. Set aside.
    2. 2Bring water to boil in large saucepan. Add frozen Valley Combinations, peas and corn. Return to a boil, stirring occasionally. Cover; reduce heat. Simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain; set aside.
    3. 3In same large saucepan over medium heat, cook garlic in 2 tablespoons margarine 1 minute, stirring frequently. Add mushrooms and green onions; cook an additional 1 minute, stirring frequently. Remove from heat. Add cooked vegetables, rice and pine nuts; mix well. Pour sauce over vegetable mixture; mix well. Return to heat. Cook over low heat until thoroughly heated, about 1 minute.

    Categories: Course, Side Dishes, Vegetables, Ingredient, Vegetables

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