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Recipe Ingredients

  • 12 oz. Green Giant® Riced Veggie Cauliflower Risotto Medley
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 2 pinches saffron threads or 1 teaspoon turmeric
  • ¼ cup vegetable stock
  • 3 cups Roasted Vegetables, cut into cubes (a combo of your favorites eggplant, butternut squash, zucchini, yellow squash or peppers)
  • 2 tablespoons Olive oil
  • 1/2 cups frozen peas
  • ¼ cup parsley, chopped

Recipe Directions

  • Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
  • Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
  • Stir in the roasted veggies, sauté all together for about 5 minutes.
  • Add parsley, and cook through.
  • Serve

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