Description
A vibrant rice and vegetable dish that balances soft rice with crunchy vegetables, perfect for busy weeknights or relaxed dinners.
Ingredients
Scale
- 2 cups of rice
- 4 cups of water
- 1 tablespoon of salt
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 cup of peas (fresh or frozen)
- 1 teaspoon of pepper
- 1 teaspoon of turmeric (optional)
- Fresh parsley for garnish
Instructions
- Begin by rinsing the rice well under cold water until the water runs clear.
- In a large pot, combine the rinsed rice, water, salt, and olive oil. Place over high heat and bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for about 15-20 minutes or until rice is tender.
- Turn off the heat and let it sit, covered, for an additional 5 minutes.
- Meanwhile, heat a large skillet over medium heat. Add chopped onion and garlic, sautéing until fragrant and onions are translucent.
- Add diced carrots and bell pepper to the skillet. Cook for another 5-7 minutes until softened.
- If using fresh peas, add them now; if using frozen, add towards the end to heat through.
- Stir in the pepper and turmeric, mixing well.
- Fluff the cooked rice with a fork and add to the skillet with the sautéed vegetables. Mix everything to combine.
- Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
- Serve hot or at room temperature.
Notes
For variations, add different vegetables or replace rice with quinoa or farro. This dish is flexible and suitable for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg