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Mom's Dinner
Vegetables over rice, low-budget |
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Cooked rice, cucumber, boiled eggs, tomatoes, onion, garlic, chicken or beef bouillon (cube), parsley, celery, salt/pepper, cornstarch.
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3-4 cups cooked rice (white or brown)
1-2 cucumbers, diced (deseeded)
1-2 small onions, diced
2-4 boiled eggs - chopped
1 clove garlic - minced
2 1/2-3 cups chicken or beef broth (from a cube is OK).
chopped parsley to taste
1-2 ribs of celery chopped
Salt and pepper to taste
1T cornstarch mixed with 1T water
Dissolve broth cube(s) in hot water. Set aside.
In pan, using a few tablespoons of the broth, saute: onion, garlic, celery,and parsley till onions are translucent.
Add remaining broth and bring to a boil. Reduce heat and add tomatoes.
Simmer till tomatoes are softened. Season with salt and pepper to taste. Steam rice till heated through.
Thicken vegetables with cornstarch mixture. When thickened, add chopped boiled eggs and cucumber.
Mix well (gently), adjust seasonings and serve over rice with additional chopped parsley sprinkled on top.
If desired, add some curry powder and chopped peanuts to make this more Asian.
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Preparation Time: 30 min |
Serves: 2-4 |
| Recipe Origin: United States |
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Submitted by: |
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Joan Akkerman
Texas
United States |
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| This recipe has been viewed 2679 times. |
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