Dairy-Free Flavorful Vegetable Rice
Brighten up your dinner table with this **Dairy-Free Flavorful Vegetable Rice**, a vibrant and wholesome dish that’s both easy to prepare and packed with nourishing ingredients. Featuring aromatic **basmati rice** tossed with a colorful medley of sautéed vegetables—like carrots, zucchini, red bell pepper, and peas—this recipe gets its bold flavors from an irresistible blend of **soy sauce**, **ground cumin**, **coriander**, and a hint of turmeric. Perfect for busy weeknights, this 40-minute recipe is not only dairy-free but also packed with plant-based goodness, making it a versatile option for vegans, vegetarians, and anyone looking for a satisfying, budget-friendly meal. Garnished with a sprinkle of fresh cilantro, it’s a delicious side or main course that’s as healthy as it is delightful.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1.5 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 0.5 cup frozen peas
- 3 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, bring 1.5 cups of water to a boil. Add a pinch of salt and the rinsed rice. Cover and reduce the heat to low. Cook the rice for about 15 minutes or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced carrot, red bell pepper, and zucchini to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still crisp.
Stir in the frozen peas and cook for an additional 2 minutes.
Add the soy sauce, ground cumin, ground coriander, turmeric, black pepper, and 0.5 teaspoon of salt. Stir to combine and cook for 2 more minutes to let the flavors meld.
Fluff the cooked rice with a fork and add it to the skillet with the vegetables. Gently mix everything together, ensuring the rice is well coated with the spice mixture.
Remove from heat and garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1671 mg | 36% | |
*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.
