Easy Vegetable Rice
We eat a lot of rice as it is such an integral part of our Asian cuisine. And so I like to incorporate variety and boost nutrition by adding different grains and beans, hello multigrain rice with lentils! Thankfully, the kids love it, the husband not so much. The man LOVES his white as snow rice. If I really want to spice up our rice game, I make this vegetable rice or pilaf. It does require some extra steps, but if you’re looking to add more flavor and vegetables to your family meals, you have to make this! Simply toast the rice, add vegetables and stock, and simmer! If you’re in the mood for soy-based sauce instead, here’s my easy healthy fried rice with vegetables. You can also make a delicious veggie rice in the slow cooker, like this beef broccoli rice cooker meal! Or perhaps something creamy? You’re going to love this cheesy rice!
Ingredients
Basmati Rice – You can also use jasmine rice or another long-grain white rice (or brown rice for more fiber and nutrients). Do NOT use short or medium-grain rice as it will become too sticky, which is perfect for this easy sushi bake. Spices – adds great depth of flavor. Stock or Broth – I prefer the flavor of chicken stock, but you can also use vegetable stock. Or even use bone broth to boost protein. Vegetables – I love to use a frozen mixed vegetables with peas, carrots, corn, and green beans. It’s so convenient to have on hand at all times. But feel free to use whatever vegetables you prefer, such as diced red bell pepper, zucchini, or broccoli. If using fresh vegetables, be sure to cook them along with the onion in step 2.
Step-by-Step Instructions
Tips for Success
Rinse the rice until water runs clear to reduce the starch from the rice grains and soak for 20 minutes or so. This will help ensure our rice is perfectly fluffy and cooked, not mushy and sticky. If you want to boost protein and flavor, try using bone broth! Adjust sodium content as needed – if serving to baby, you can use low-sodium broth and leave out the salt. Once cooked, set aside a portion for baby and season the rest to taste.
Serving Suggestions
I especially love this vegetable rice with a dollop of yogurt, some fresh cilantro, and lime juice. My 6 year old loves it with ketchup and some cheese, and I must say, I dig it too! Enjoy as a healthy side dish or main course with additional protein, like:
Chicken Beef Scrambled eggs Shrimp Salmon Tofu Beans
For babies – mix with mashed yogurt, avocado, potatoes, sweet potatoes, or butternut squash so it’s easy to scoop
Storage
Refrigerate leftover rice for up to 3 days. To freeze, I recommend portioning out servings and storing in freezer safe bags or containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat, either microwave until completely heated through or cook in a pot with a splash of water or broth, covered, until heated through. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
