Family rice is a delightfully colored and flavorful rice dish—one the entire family will love!
2 c. short grain white rice
2 c. water
2 t. salt
2 t. apple cider vinegar
1 T. margarine
3 T. peanut oil
3 garlic cloves, peeled and finely chopped
½ med. red onion, diced into 3/8 inch squares
1 lg. sweet red pepper, diced into 3/8 inch squares
2, 4 oz. cans mushrooms stems and pieces, drained
1-1/2 c. sliced zucchini (cut in half lengthwise, from end to end, then cut crosswise into 1/8 inch thin slices
1 c. frozen peas
2 t. mild curry powder
sev. dashes poultry seasoning
salt and black pepper to taste
fresh orange wedges
Wash rice and rinse till clear; drain. Place in medium saucepan with water, salt, vinegar and margarine. Bring to boil, stir. Cover tightly, reduce heat to low and cook exactly 15 minutes. Remove from heat and fluff with fork.
Meanwhile, in large skillet, over medium heat, melt oil. Add garlic, onion and red pepper. Salt and pepper lightly, then sauté about 3 minutes.
Add mushrooms, and sauté 2 minutes longer.
Add zucchini, and sauté till tender, about 3-4 minutes.
Add peas and cook till heated through
Add rice to sauté mixture. Toss to distribute evenly.
Add curry, poultry seasoning, then salt and pepper to taste. Stir well, heat through.
Serve with fresh orange wedges on the same plate.
Notes: Use small zucchini for this dish—about 6 inches long and 1-1/2 inches in diameter, otherwise you’ll have to cut the zucchini into smaller pieces.
So as not to mush the rice when tossing it, use fork or chopsticks to mix. Cooling the rice to room temperature before adding it to the skillet sauté also helps.