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, it takes only 15 minutes to cook, uses only one pot, and is a great healthy rice dish for the family.
½cupFresh herbs choppedcilantro or parsley
Whole spices (add nice flavor)
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If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.
In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.
Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.
Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
Add stock, 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.
Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
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.
I've used easy-to-find fresh vegetables but you can certainly use frozen veggies. If you do use frozen make sure there are not too many ice crystals as that would mean excess water in the rice. Either wash and drain the excess water or reduce the quantity it the dish accordingly.
Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more. Soaking the rice is important and it softens the grain which in turn is able to absorb all the liquid in the pan. The result is a light and fluffy rice dish.
If you make a pilaf, lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
Use the right ratio of rice to water. In the case of soaked long-grain rice such as this basmati, 1 cup rice works best with 1 ½ cup water. If not soaked, use 2 cups water for every 1 cup long grain rice (see FAQ below). And, if you don't know how much water to use, read the package instruction as most rice manufacturers will give you a guide for their product.
If you use another rice variety
Basmati rice - 1 cup rice to 1 ½ cup water - 20 mins
Texmati rice - 1 cup rice to 2 cups water - 20 mins
Long-grain-rice - 1 cup rice to 1 ½ cup water - 20 mins
Short grain rice - 1 cup rice to 1 ½ cup water- 15 mins
Jasmine rice - 1 cup rice to 1 ¾ cup water - 15 mins
Brown rice - you can easily substitute for brown rice in this recipe. Just make sure to adjust water quantity and cooking times as stated by the packaging on the brown rice.
As a guide the ratio for brown rice is:
When not soaked - use the ratio of 1 cup brown rice to 2 cups water or stock.
If soaked for ½ hour use the ratio of 1 cup rice to 1.5 cup water or stock.
Brown rice usually takes about 20 to 25 minutes to cook.
Then leave covered for an additional 15 minutes before you fluff.
Also, if you use vegetables in the rice, add ¼ cup more water for every 1 cup of veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
Once the rice is lightly toasted - add the water and bring it to a boil.
Then, cover the pot and reduce the heat to an absolute simmer (low).
Cook the rice covered for 20 minutes.
After 20 minutes, turn the heat off but do not open the pot - leave it for another 15 minutes.
After 15 minutes - open the pot and fluff the rice with a fork.
How to make Cucumber raita?
1 cup yogurt
1 cup cucumber diced.
½ teaspoon sugar
¼ teaspoon pepper
¼ teaspoon salt
Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add ¼ teaspoon lemon juice. Serve alongside any rice pilaf or biryani
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