Easy Vegetable Rice [Frozen or Fresh Veggies]
Easy vegetable rice is a risotto-like, creamy yet fluffy, side dish everyone loves. You can make this one-pot dish with fresh or frozen veggies (or a combo), and pair it with anything! Shall we?
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Vegetable rice is an easy, comforting dish. What makes our vegetable rice different from other rice and veggie recipes out there is its risotto-like quality.
This fluffy, soft, flavorful rice goes great with anything. You can serve it with rissoles, veal roast, medallions, even satarash.
Alternatively, it's a great standalone dish. We often dive into vegetable rice with just a slice of homemade bread.
However you decide to make it, we promise you that this Balkan-inspired rice dish will be on your rotation quite often!
Why This Recipe Works
- Ease: With minimal ingredients, and straightforward prep, this vegetable rice is great for busy weeknights, or first-time cooks.
- Adaptability: Having a simple recipe means you can adjust the taste completely to your liking with spices, vegetables, meat, and/or other proteins.
- Tradition: Vegetable rice is one of those quintessential Balkan comfort sides everyone wants the recipe for.
Ingredients
Here are the ingredients for Balkan-inspired vegetable rice:
- Rice. Use short-grain white rice for this dish, (like the Italian Arborio). Rinse out lightly. Avoid other types of rice.
- Oil and/ or Butter. Vegetable oil, butter, or a combination to start the rice up. Substitute with most oils.
- Broth or Bouillon. Vegetable, chicken, or beef broth act as catalysts to deepen the flavor of vegetable rice. When in a pinch, substitute with bouillon or Vegeta.
- Fresh or Frozen Veggies. Carrots, peas, and potatoes are our favorites. Substitute or add in turnips, sweet potatoes, squash, broccoli, onions, peppers, and/ cauliflower.
- Seasonings. Salt, pepper, and a pinch of parsley finish off the dish perfectly.
Instructions
Here are a simple few steps to make vegetable rice.
Step 1. Heat the oil on high. If using fresh veggies, simmer them now. Add rice, stir, and simmer for a few minutes.
Step 2. Add broth (or water and bouillon), seasonings, and (if using frozen) veggies. Mix everything well. Cover halfway, bring to a boil, and lower the heat.
Step 3. Cook until the rice is soft and the liquid is almost evaporated. Turn the stove off, add butter, and cover completely. Let sit for 5 minutes.
Variations
- More herbs... Adding herbs like rosemary or dill will intensify the flavor.
- Cheese... Adding some feta on top transforms the dish into a protein-infused standalone meal.
- Nuts... Although not as common, adding finely chopped walnuts adds a nice texture to the dish.
Recipe FAQs
Potatoes, carrots, peas, peppers, onion, garlic, parsnip, turnip, squash, broccoli, cauliflower, zucchini, eggplant and more.
Yes. Especially when a protein side is added.
As our vegetable rice dish draws on its risotto-like quality to deliver an incredible taste, your best bet is to stick to short-grain rice.
What to Serve with Vegetable Rice
Here are a few ideas on what to serve the rice with.
Handling
Here are a few handling recommendations for this rice dish.
- Serving: Serve vegetable rice warm alongside a protein.
- Storing: Place leftover rice in an airtight container. Keep in the fridge for up to 2 days. After this time, the quality of rice and veggies starts to deteriorate.
- Heating: Reheat using your preferred method. Add a few teaspoons of water or broth if it feels dry.
- Freezing: We're not fans of freezing food, but if you plan to, let the vegetable rice cool down completely. Transfer to the freezer-safe containers for up to 1 month. Thaw and then reheat.
Thoughts?
If you made our fresh vegetable rice and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Vegetable Rice
Ingredients
- 3 teaspoons oil any type works
- 1 cup short-grain white rice like Arborio
- 4 cups broth (chicken, veggie, or beef broth) substitute with stock, or a bouillon dissolved in water, or 1-2 tablespoons Vegeta dissolved in water
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup frozen or fresh veggie mix carrots, peas, and potatoes work best, other options include peppers, onions, turnips, or squash; if using fresh chop finely
Instructions
- In a small, deep pot heat oil on high. Add rice, simmer, and stir for 2-3 minutes. (If using fresh veggies, you can add them now as well.)
- Add frozen veggies (if using them), broth (or water with bouillon), and seasonings. Stir well. Bring to a boil (about 10-15 minutes). Cover ½ of the way with a lid, lower the temperature down, and cook for another 10 minutes. (That's approximately 20-25 minutes of cooking. Use your stove as guidance.)
- When there is still a little bit of water left on top (about the thickness of one finger), turn the heat off. Add butter and stir well. Cover the pot all the way and leave for 5 minutes.
- Serve vegetable rice warm alongside a protein.To store, place leftover rice in an airtight container. Keep in the fridge for up to 2 days. After this time, the quality of rice and veggies starts to deteriorate.Reheat using your preferred method. Add a few teaspoons of water or broth if it feels dry.If you plan to freeze the dish, let the vegetable rice cool down completely. Transfer to the freezer-safe containers for up to 1 month. Thaw and then reheat.
Hi Aida! I've been meaning to try so many of your latest recipes for so long and now I'm ready 🙂 (I love the new website design by the way, and the stories that accompany each recipe.) And so I started with this rice. It was really delicious and flavorful. I made it for my husband without telling him I made it the Balkan way and he said it tasted just like he remembered 🙂 I guess my only issue was the type of rice I used. I live in California and most of the rice sold in the US is long grain rice. The only two varieties of round grain rice I could find were Calrose and Arborio (Italian rice). I used Calrose, and while it turned out delicious, it was sticky, which apparently is the nature of this particular grain of rice. Would you happen to know which type of rice they use in the Balkans? Thanks!
Marwaaaaah! Welcome back! I was wondering how you and your family were doing. Try the arborio rice next time. That's very close to what I used for this recipe. I don't think you'll find Balkan round rice in CA unless you go to a specialty shop of some sort. (The exact one I used is from a brand called Seti, and it was called SETI Rice, round grain.) Generally, as ex-Yu is so close to Italy, if you wonder about what type of a product that's closest to what you need, you won't go wrong with Italian stuff. As always, I love reading how the recipes turned out. Your past suggestions have been invaluable.
Thanks Aida! That's a great tip! I'll try with the arborio rice and let you know how it turns out!