Rice Vegetables

Elevate your weeknight meals with this vibrant and wholesome Rice Vegetables recipe, a perfect balance of fluffy basmati rice and an array of colorful, nutrient-packed vegetables. Featuring sautéed onion, garlic, carrot, bell pepper, zucchini, and peas, this dish boasts a harmonious blend of flavors, enhanced with soy sauce, a hint of ground turmeric, and a touch of black pepper. Quick and easy to prepare, with just 15 minutes of prep and 30 minutes of cook time, it's an ideal option for busy schedules. Garnished with fresh green onions for a burst of freshness, this dish can stand alone as a satisfying vegetarian main or be served as a versatile side dish. Perfect for meal prep or family dinners, this recipe is brimming with natural goodness, making it a delicious way to enjoy your daily veggies!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 3 small garlic cloves
• 1 medium carrot
• 1 medium bell pepper (any color)
• 1 medium zucchini
• 1 cup peas (fresh or frozen)
• 2 tablespoons soy sauce
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons salt
• 2 stalks green onions

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, and soak it in water for 15 minutes. Drain before cooking.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the soaked rice and a pinch of salt. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it rest for 5 minutes, then fluff with a fork.

Step 3

While the rice is cooking, dice the onion, mince the garlic, and chop the carrot, bell pepper, and zucchini into small cubes.

Step 4

Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.

Step 5

Add the chopped carrot to the skillet and cook for 4-5 minutes, stirring occasionally, until it begins to soften.

Step 6

Stir in the bell pepper, zucchini, and peas, and cook for an additional 5-6 minutes, stirring frequently, until all the vegetables are tender but still slightly crisp.

Step 7

Add the cooked rice to the skillet and mix to combine with the vegetables.

Step 8

Stir in the soy sauce, ground turmeric, black pepper, and salt, and cook for 2-3 minutes until the flavors are well incorporated.

Step 9

Remove from heat and garnish with chopped green onions before serving.

Step 10

Serve warm as a main dish or as a side to complement your favorite protein.

Nutrition Facts

Serving size	1460.8 grams (1460.8g)

Amount per serving	% Daily Value*
Calories	857

Total Fat 30.90g	40%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 4270mg	186%
Total Carbohydrate 122.70g	45%
Dietary Fiber 19.20g	69%
Total Sugars 37.30g
Protein 25.10g	50%

Vitamin D 0IU	0%
Calcium 233mg	18%
Iron 9mg	50%
Potassium 1780mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 11.5%

Carbs: 56.5%