This one-pot vegetable rice is a kids' absolute favorite dish. A simple and easy recipe that can be served on its own or with the main course. The best part is that it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
Ingredients
1cup(200g)Rice
½cup(1small)Onion diced
1tsp(1med)Garlicminced
1tsp(½inch)Gingergrated (optional)
2tbspCooking oil
½cup(65g)Carrotsdiced
½cup(70g)Peasthawed
½cupGreen beansdiced
1½cups(350ml)Vegetable stock
½cup(30g)Fresh herbs choppedcilantro or parsley
1tspSalt
1tspPepper
Whole spices (add nice flavor)
1Cinnamon sticklarge
2Bay leaveslarge
Instructions
If using basmati or Asian rice, it's best to wash and soak for 30 mins before cooking. Drain and set aside.
1 cup Rice
In a skillet, saute onions, garlic, and ginger in oil for about 2 minutes until translucent. Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more. Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.
½ cup Onion, 1 tsp Garlic, 1 tsp Ginger, 2 tbsp Cooking oil, ½ cup Carrots, ½ cup Peas, ½ cup Green beans, 1 Cinnamon stick, 2 Bay leaves
Add stock and fresh herbs, and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
1½ cups Vegetable stock, ½ cup Fresh herbs chopped, 1 tsp Salt, 1 tsp Pepper
Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.
When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you