\nA flavorful twist on traditional fried rice, this recipe combines savory garlic butter with a medley of colorful vegetables and fluffy rice.<\/p>\n
When it comes to a satisfying and nutritious meal, few dishes can rival the humble bowl of vegetable rice. Whether you’re in the mood for something spicy and international or comforting and familiar, there’s a vegetable rice recipe out there that’s sure to hit the spot. In this article, we’ll be exploring 20 delicious and varied recipes that showcase the best of the world’s cuisines, from the savory and aromatic flavors of Asia to the bold and zesty vibes of Latin America.<\/p>\n
From classic Chinese-inspired dishes like Garlic Butter Vegetable Fried Rice to innovative twists like Spicy Thai Basil Vegetable Rice, there’s something for everyone in this collection of vegetable rice recipes. Whether you’re a busy professional looking for a quick weeknight meal or a foodie seeking inspiration for your next dinner party, these 20 flavorful and nutritious options are sure to please even the pickiest of eaters.<\/p>\n
\nA flavorful twist on traditional fried rice, this recipe combines savory garlic butter with a medley of colorful vegetables and fluffy rice.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups cooked rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. Heat butter in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Cook rice according to package instructions. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Cook rice according to package instructions using 2 cups of water. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Rinse rice and combine with water in a medium saucepan. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Japanese short-grain rice Instructions:<\/strong><\/p>\n 1. Cook the rice according to package instructions. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups broccoli florets Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large saucepan over medium heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup basmati rice Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white or brown rice Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup wild rice blend Instructions:<\/strong><\/p>\n 1. Rinse the wild rice blend and cook according to package instructions using 2 cups of water or vegetable broth. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white rice Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cooked rice, red bell pepper, yellow bell pepper, red onion, garlic, cherry tomatoes, and olives. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large sweet potato, peeled and diced Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium-high heat. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/strong><\/p>\n 1. Rinse the rice in a fine-mesh strainer and drain well. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup uncooked white or brown rice Instructions:<\/p>\n 1. Cook the rice according to package instructions using 2 cups of water. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white rice Instructions:<\/strong><\/p>\n 1. Cook rice according to package instructions. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get ready to elevate your mealtime with these 20 mouthwatering vegetable rice recipes! From classic Garlic Butter Vegetable Fried Rice to bold and spicy options like Thai Basil Vegetable Rice and Coconut Curry Vegetable Rice, there’s something for every taste bud. These flavorful dishes are perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. With a variety of international inspirations and fresh vegetable combinations, you’ll never get bored with these rice recipes. Discover your new favorite dish today!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to a satisfying and nutritious meal, few dishes can rival the humble bowl of vegetable rice. Whether you’re in the mood for something spicy and international or comforting and familiar, there’s a vegetable rice recipe out there that’s sure to hit the spot. In this article, we’ll be exploring 20 delicious and … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":18747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-19029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=19029"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19029\/revisions"}],"predecessor-version":[{"id":19030,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19029\/revisions\/19030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/18747"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=19029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=19029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=19029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 tablespoon unsalted butter
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., peas, carrots, corn)
\n– 1 small onion, diced
\n– 2 eggs, beaten
\n– Salt and pepper to taste
\n– Optional: soy sauce, chopped green onions for garnish<\/p>\n
\n2. Add minced garlic and cook until fragrant (30 seconds).
\n3. Add mixed vegetables and diced onion; stir-fry 2-3 minutes.
\n4. Push the vegetable mixture to one side of the pan. Crack in eggs and scramble until cooked through.
\n5. Mix everything together, then add cooked rice. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
\n6. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions if desired.<\/p>\nSpicy Thai Basil Vegetable Rice<\/h2>\n
\nThis spicy and aromatic rice dish combines the flavors of Thailand with a medley of colorful vegetables. Perfect as a side or main course, it’s a quick and easy meal that’s sure to please.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
\n– 1\/4 cup Thai basil leaves, chopped
\n– 1 teaspoon grated ginger
\n– 1\/2 teaspoon red pepper flakes (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Heat oil in a large skillet or wok over medium-high heat.
\n3. Add onion and garlic; cook until softened, about 3 minutes.
\n4. Add mixed vegetables; cook until tender, about 5 minutes.
\n5. Stir in Thai basil, ginger, and red pepper flakes (if using).
\n6. Combine cooked rice with vegetable mixture; season with salt and pepper to taste.
\n7. Serve hot.<\/p>\nMediterranean Herb Rice with Roasted Vegetables<\/h2>\n
\nThis flavorful side dish combines the warmth of roasted vegetables with the brightness of Mediterranean herbs, all on a bed of aromatic rice. Perfect for accompanying your favorite grilled meats or as a vegetarian main course.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons olive oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes)
\n– 2 teaspoons dried oregano
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley or cilantro for garnish (optional)<\/p>\n
\n2. Cook rice according to package instructions using 2 cups water.
\n3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
\n4. Add garlic, mixed vegetables, oregano, thyme, salt, and pepper. Roast for 20-25 minutes or until vegetables are tender.
\n5. Fluff cooked rice with a fork and stir in roasted vegetable mixture. Serve hot, garnished with fresh parsley or cilantro if desired.<\/p>\nCoconut Curry Vegetable Rice<\/h2>\n
\nA flavorful and aromatic rice dish infused with the warmth of coconut and curry spices, perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 cups water
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can (14 oz) coconut milk
\n– 2 tbsp curry powder
\n– 1 tsp ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
\n3. Stir in curry powder, cumin, salt, and pepper. Cook for 1 minute.
\n4. Add coconut milk and bring to a simmer.
\n5. Serve the cooked rice with the curry sauce spooned over the top. Garnish with cilantro leaves if desired.<\/p>\nMexican-Style Cilantro Lime Vegetable Rice<\/h2>\n
\nThis vibrant rice dish combines the brightness of lime juice and the pungency of cilantro with saut\u00e9ed vegetables, perfect for a quick weeknight meal or as a side to your favorite Mexican dishes.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
\n– 1\/4 cup fresh cilantro leaves, chopped
\n– 2 tablespoons freshly squeezed lime juice
\n– Salt to taste<\/p>\n
\n2. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
\n3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
\n4. Add mixed vegetables; cook until tender (5-6 minutes).
\n5. Stir in chopped cilantro, lime juice, and cooked rice. Season with salt to taste.<\/p>\nTeriyaki Vegetable Rice Bowl<\/h2>\n
\nThis recipe combines the flavors of Japan with the comfort of a rice bowl, featuring sweet and savory teriyaki sauce, colorful vegetables, and fluffy Japanese-style rice. Perfect for a quick and easy weeknight dinner.<\/p>\n
\n– 2 cups water
\n– 1\/4 cup teriyaki sauce (homemade or store-bought)
\n– 1 tablespoon vegetable oil
\n– 1 onion, sliced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, sliced
\n– 1 carrot, peeled and grated
\n– Salt to taste
\n– Optional: sesame seeds, chopped green onions, pickled ginger for garnish<\/p>\n
\n2. In a large skillet or wok, heat the oil over medium-high. Add the onion, garlic, bell pepper, and carrot. Cook until the vegetables are tender-crisp, about 5 minutes.
\n3. Pour in the teriyaki sauce and stir to coat the vegetables.
\n4. Serve the vegetable mixture over cooked rice.<\/p>\nCheesy Broccoli and Cauliflower Rice Casserole<\/h2>\n
\nA delicious and healthy casserole that combines the flavors of broccoli, cauliflower, and cheese, all wrapped up in a creamy sauce. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 cup cauliflower rice
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1\/4 cup butter, melted
\n– 1 cup cream of mushroom soup
\n– 1\/2 cup milk
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, saut\u00e9 the broccoli and cauliflower rice in butter until tender.
\n3. In a separate bowl, mix together the cream of mushroom soup and milk. Stir in cheddar and Parmesan cheese until well combined.
\n4. Add the cooked broccoli and cauliflower mixture to the cheese sauce. Season with salt and pepper to taste.
\n5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes, or until hot and bubbly.<\/p>\nLemon Herb Vegetable Rice Pilaf<\/h2>\n
\nA flavorful and nutritious one-pot dish that combines the brightness of lemon with the warmth of herbs, all wrapped up in a savory rice pilaf.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., bell peppers, carrots, green beans)
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley or thyme leaves for garnish (optional)<\/p>\n
\n2. Add the diced onion and cook until translucent, about 3-4 minutes.
\n3. Add the minced garlic and cook for an additional minute.
\n4. Add the mixed vegetables and cook until tender, about 5 minutes.
\n5. Add the rice, water, lemon juice, thyme, salt, and pepper. Stir to combine.
\n6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.<\/p>\nIndian Spiced Vegetable Biryani<\/h2>\n
\nThis aromatic rice dish is a staple of Indian cuisine, packed with the perfect blend of spices, vegetables, and basmati rice. In this recipe, we’ll guide you through the process of creating a mouthwatering Spiced Vegetable Biryani that’s sure to impress.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon ghee or vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 carrot, peeled and grated
\n– 1 potato, peeled and diced
\n– 1 cup mixed vegetables (peas, cauliflower, bell peppers)
\n– 1 teaspoon cumin powder
\n– 1 teaspoon coriander powder
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Heat ghee or oil in a large saucepan over medium heat. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
\n3. Add cumin powder, coriander powder, turmeric powder, and salt. Stir well to combine.
\n4. Add 2 cups of water and bring to a boil. Drain the soaked rice and add it to the saucepan. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
\n5. Garnish with fresh cilantro leaves and serve hot.<\/p>\nRainbow Veggie Stir-Fry Rice<\/h2>\n
\nCelebrate the colors of the rainbow with this vibrant and nutritious stir-fry rice dish! A medley of colorful vegetables adds a pop of color to this flavorful and easy-to-make meal.<\/p>\n
\n– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
\n– 1 tablespoon vegetable oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Optional: sesame seeds and chopped green onions for garnish<\/p>\n
\n2. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
\n3. Add the garlic, soy sauce, salt, and pepper. Stir-fry for an additional minute.
\n4. Combine the cooked rice with the vegetable mixture. Stir-fry until the rice is well coated.
\n5. Serve hot, garnished with sesame seeds and chopped green onions if desired.<\/p>\nSpinach and Mushroom Wild Rice<\/h2>\n
\nExperience the earthy flavors of wild rice paired with saut\u00e9ed spinach and mushrooms, a perfect combination for a nutritious and satisfying meal.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 2 cloves garlic, minced
\n– 1 cup fresh spinach leaves
\n– Salt and pepper to taste
\n– Optional: 1\/4 teaspoon dried thyme<\/p>\n
\n2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
\n3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
\n4. Stir in the fresh spinach leaves; cook until wilted, about 1 minute.
\n5. Fluff the cooked wild rice with a fork and combine it with the mushroom and spinach mixture. Season with salt, pepper, and thyme (if using).<\/p>\nGreek-Inspired Vegetable Rice Salad<\/h2>\n
\nThis refreshing salad combines the flavors of Greece with a medley of colorful vegetables and fluffy rice. Perfect as a light lunch or dinner, it’s also an excellent side dish for any occasion.<\/p>\n
\n– 1 red bell pepper, diced
\n– 1 yellow bell pepper, diced
\n– 1 small red onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup cherry tomatoes, halved
\n– 1\/4 cup Kalamata olives, pitted
\n– 2 tbsp olive oil
\n– 1 tbsp lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a small bowl, whisk together olive oil and lemon juice.
\n3. Pour the dressing over the vegetable mixture and toss to coat.
\n4. Season with salt and pepper to taste.
\n5. Garnish with chopped parsley, if desired.
\n6. Serve immediately or refrigerate for up to 24 hours.<\/p>\nSweet Potato and Kale Brown Rice<\/h2>\n
\nNourish your body with this deliciously healthy recipe that combines the natural sweetness of sweet potatoes with the earthy flavor of kale. This one-pot wonder is perfect for a quick weeknight dinner or a satisfying lunch.<\/p>\n
\n– 2 cups brown rice
\n– 4 cups water or vegetable broth
\n– 1 bunch of curly kale, stems removed and chopped
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 teaspoon cumin<\/p>\n
\n2. Add the diced sweet potato and cook until tender, about 5 minutes.
\n3. Add the brown rice, water or broth, chopped kale, salt, pepper, and cumin (if using).
\n4. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the sweet potato is tender.<\/p>\nPineapple Fried Rice with Mixed Vegetables<\/h2>\n
\nThis sweet and savory dish is a twist on traditional fried rice, incorporating the freshness of pineapple and mixed vegetables. Perfect for a quick weeknight dinner or a weekend brunch.<\/p>\n
\n– 1 cup mixed vegetables (e.g., peas, carrots, corn)
\n– 1 cup diced fresh pineapple
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add diced onion and cook until translucent, about 3 minutes.
\n3. Add mixed vegetables and cooked for an additional 2-3 minutes.
\n4. Push the vegetables aside and add diced pineapple. Cook for 1-2 minutes, stirring occasionally.
\n5. Stir in cooked rice, soy sauce, salt, and pepper. Combine well.
\n6. Serve hot and enjoy!<\/p>\nRoasted Red Pepper and Asparagus Rice<\/h2>\n
\nA flavorful and nutritious side dish that combines the sweetness of roasted red peppers with the crunch of fresh asparagus, all wrapped up in a savory rice bowl.<\/p>\n
\n– 2 cups water
\n– 1 red bell pepper, seeded and chopped
\n– 1 pound fresh asparagus, trimmed
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup grated Parmesan cheese (for added richness)<\/p>\n
\n2. Cook rice according to package instructions using 2 cups of water.
\n3. Toss red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until charred and tender.
\n4. In a separate pan, heat olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes or until slightly tender.
\n5. Combine cooked rice, roasted red bell pepper, and asparagus in a bowl. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.<\/p>\nCarrot and Pea Turmeric Rice<\/h2>\n
\nA flavorful and nutritious side dish that combines the natural sweetness of carrots and peas with the warmth of turmeric.<\/p>\n
\n– 2 cups water
\n– 1 medium carrot, peeled and diced
\n– 1\/2 cup fresh or frozen peas
\n– 1 tsp ground turmeric
\n– Salt, to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. In a medium saucepan, heat the olive oil over medium heat. Add the diced carrot and cook until tender, about 5 minutes.
\n3. Add the peas, turmeric, and salt to the saucepan. Stir to combine.
\n4. Add the rice to the saucepan and stir to coat with the vegetable mixture.
\n5. Add the water to the saucepan and bring to a boil.
\n6. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.<\/p>\nZucchini and Corn Coconut Rice<\/h2>\n
\nThis flavorful rice dish combines the sweetness of corn and zucchini with the creaminess of coconut, making it a perfect side dish for any summer gathering.<\/p>\n
\n– 2 cups water
\n– 1 medium zucchini, diced
\n– 1 cup fresh corn kernels
\n– 1 tablespoon olive oil
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup unsweetened shredded coconut<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the diced zucchini and cook until tender, about 3-4 minutes.
\n3. Add the corn kernels, grated ginger, salt, and pepper to the skillet. Cook for an additional 2-3 minutes or until the corn is lightly browned.
\n4. Once the rice is cooked, fluff it with a fork and stir in the coconut.
\n5. Combine the cooked zucchini-corn mixture with the coconut-infused rice.<\/p>\nEggplant and Tomato Basil Rice<\/h2>\n
\nThis vibrant and aromatic dish combines the sweetness of tomatoes, the earthiness of eggplant, and the freshness of basil with a savory rice base. Perfect for a light summer meal or as a side dish to accompany your favorite grilled meats.<\/p>\n
\n– 2 large tomatoes, diced
\n– 1 cup uncooked white rice
\n– 2 cups water
\n– 1 tablespoon olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh basil
\n– Salt and pepper to taste<\/p>\n
\n2. Cook rice according to package instructions using 2 cups of water.
\n3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until tender, about 5 minutes per side.
\n4. Add diced tomatoes, garlic, and basil to the skillet. Cook for an additional 2-3 minutes or until the vegetables are tender.
\n5. Combine cooked rice with vegetable mixture. Season with salt and pepper to taste.<\/p>\nBlack Bean and Avocado Cilantro Rice<\/h2>\n
\nThis vibrant rice dish combines the creamy texture of avocado with the bold flavors of black beans, cilantro, and spices. Perfect for a quick weeknight dinner or a weekend brunch.<\/p>\n
\n– 2 cups water
\n– 1 can black beans, drained and rinsed
\n– 1 ripe avocado, diced
\n– 1\/4 cup chopped fresh cilantro
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add the black beans, cumin, salt, and pepper. Stir well to combine. Cook for an additional 2 minutes.
\n4. Fluff cooked rice with a fork. Stir in the black bean mixture, diced avocado, and chopped cilantro.
\n5. Serve immediately and enjoy!<\/p>\nRoasted Brussels Sprouts and Wild Rice<\/h2>\n
\nElevate your vegetable game with this flavorful and nutritious combination of roasted Brussels sprouts and wild rice. This easy-to-make recipe is perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 cup wild rice
\n– 2 tablespoons olive oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 teaspoon red pepper flakes (optional)<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
\n3. Spread the sprouts on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and caramelized.
\n4. Cook wild rice according to package instructions. Drain and set aside.
\n5. In a large skillet, saut\u00e9 chopped onion and minced garlic over medium heat until softened.
\n6. Combine cooked wild rice with the roasted Brussels sprouts and add the saut\u00e9ed onion mixture. Toss to combine.<\/p>\nSummary<\/h2>\n