Thursday, December 30, 2010

Veggie Rice Bowl

How about a simple recipe to tied you over while I'm off playing with the Hungarians?

Veggie Rice Bowl

1 cup Rice
2 cups Water
1 tablespoon Butter
1 teaspoon Salt

1 can Cream of Mushroom Soup
1 can Water
4 cups Frozen Vegetables (your choice!)

Shredded Cheese

This recipe takes 25 minutes from start to finish - such a quick lunch!

Start by preparing your rice.  Bring the water to a boil, then add rice, butter and salt.  Stir mixture a couple of times (you don't have to wait for the butter to melt), then lower your heat and let it simmer for 20 minutes.

While your rice simmers ...

Combine the Cream of Mushroom with one can of water and heat on Medium/High.  Season with pepper (this is too taste, but it doesn't need a lot of it).

Once the soup is warm, add your veggies, give it a quick stir and cover them so they cook.

But don't forget about it!  Make sure you give it a quick stir from time to time because you're still cooking on higher temperatures.


Once the rice is cooked, add it to the soup.

And stir everything together.

Serve in a big bowl (because otherwise the dish would be called a Rice Plate and that just doesn't quite have the same ring to it).

And garnish with some cheese!

Because, let's face it - everything tastes better with cheese.

This recipe is perfect for the child in you.

Literally. :)

I love making rice bowls because they are really versatile in terms of what type of "cream of" soup you can use and what kind of veggies you have in your freezer.  Enjoy!


  1. I like making rice bowls, but I've never actually thought of using a "cream of" soup as part of it! Can't wait to try it!


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