Vegetable Rice
Simple Balkan-style risotto-like rice with veggies! Fluffy, flavorful, and versatile.
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.
Video
Nutrition
Serving: 1of 4Calories: 282kcalCarbohydrates: 49gProtein: 5gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 1079mgPotassium: 116mgFiber: 3gSugar: 3gVitamin A: 2570IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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