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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Rice Casserole

Source: dLife

A variety of sautéed vegetables baked with rice.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	95.1

Total Carbs	14.8 g

Dietary Fiber	2.2 g

Sugars	1.7 g

Total Fat	3.3 g

Saturated Fat	0.4 g

Unsaturated Fat	1.8 g

Potassium	185.0 mg

Protein	2.7 g

Sodium	131.4 mg

Dietary Exchanges 3.3 Fat, 0.8 Vegetables, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Begin by heating a skillet with the vegetable oil.
Cook 1/2 cup of the chopped onion along with the cauliflower, broccoli, and garlic for 5 minutes until tender.
Remove from the heat and set aside to keep warm.
Preheat your oven to 350 degrees F.
In a 2-quart casserole dish, dissolve the bouillon granules in water. Put in the rice, 1/2 cup of onion, and the soy sauce.
Cover and bake for 20 minutes.
Remove the casserole from the oven and stir in the sautéed vegetables.
Cover and bake an additional 10 to 15 minutes until all the liquid is absorbed.