This is what we had for lunch today. Serves 6-8
- 1 cup medium-grain rice
- 4 cups water
- 1 medium-to-large onion, chopped
- 1/2 cup carrot, shredded
- 1/2 cup frozen peas
- 1 bunch brocolli (2 cups, separated, peeled & chopped)
- 2 veggie bouillon cubes
- Salt & pepper to taste
Put rice, veggies, and bouillon cubes into water.
Cover and cook over low heat without lifting lid for 20 minutes.
Stir; continue cooking until veggies are tender and most of the water
Add more water, as necessary, so dish is thick but slightly soupy.