Dairy-Free Flavorful Rice and Vegetable Mix
Delight your taste buds with this Dairy-Free Flavorful Rice and Vegetable Mix, a vibrant and wholesome dish that's perfect for both weeknight dinners and meal prep. Packed with aromatic basmati rice, nutrient-rich veggies like zucchini, carrots, bell peppers, and peas, and enhanced with warming spices like cumin and coriander, this recipe delivers a satisfying depth of flavor without the use of dairy. Soy sauce adds a savory touch while fresh cilantro and a squeeze of lemon juice brighten the dish, making it a versatile option as either a hearty main course or a colorful side. Quick to prepare in just 45 minutes, this dairy-free recipe is a surefire way to bring bold, plant-based flavors to your table. Perfect for vegan and dairy-free diets, it's both health-conscious and utterly delicious!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 pieces garlic cloves, minced
- 1 medium bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 0.5 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, approximately 5 minutes.
Add the diced bell pepper, carrot, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.
Mix in the frozen peas, soy sauce, ground cumin, and ground coriander, stirring well to blend the flavors evenly throughout the vegetables.
Season the vegetable mix with salt and black pepper, then fold in the cooked rice, ensuring that it is evenly mixed with the vegetables.
Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
Remove from heat and stir in the fresh cilantro and lemon juice, adding brightness and freshness to the dish.
Serve warm as a main dish or as a flavorful side. Enjoy!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1773 mg | 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.
