By Susie Zyphur on July 16, 2003
Photo by I'mPat
Photo by I'mPat
"I made this once, hoping to have something light for lunch. Not only was it easy, but it tasted great, and the bulk of the rice kept me full for hours!"
Serving Size: 1 (176 g)
Servings Per Recipe: 3
"OMG I love this for its easiness. I had some cooked rice in the freezer (Doongara because as I diabetic I find it works best for me) which I defrosted which was more than a cup, a little over 1 1/2 so upped the vegetables though discovered I was out of brocoli but subbed cauliflower and as I had a knob of zucchinni left I halved and sliced and added but otherwise followed through and it was easy peasy and we loved it with our recipe #144814 (though I used drumsticks instead of drumettes). The new thing for me was to add the egg (so used to cooking it separately) but was pleased with the result in this method. I would recommend if you boil your vegies make sure you drain them well before adding otherwise you will get a gluggy mess (past youth talking back at me :lol: ) Thank you Susie Zyphur, made for Healthy Choies ABC."
"Although I often serve a combo of brown rice & peas, this expanded version also expands the satisfaction ~ VERY, VERY NICE! I did omit the mushrooms, although another time I might just BARELY cook them & then add them to the finished rice! It's not that I don't like the taste of the mushrooms ~ I just don't like them cooked until they're limp! Thanks for a great keeper recipe! [Tagged, made & reviewed in Healthy Choices ABC tag]"
"Great! Everyone really enjoyed this recipe. The only thing I did different was use jazmine rice. Next time I will try it with brown rice. Thanks for sharing."
"My DH and I had this for dinner last week and both liked it. I added some chicken breast to make it more of a main course and used broccoli slaw instead of carrots and florets."
"i tried it's not bad actually"