Rice Cooker Vegetarian Rice
Elevate your weeknight dinners with this quick and flavorful Rice Cooker Vegetarian Rice recipe, a one-pot wonder that's as convenient as it is delicious. Made with fragrant jasmine rice, vibrant vegetables like carrots, bell peppers, and peas, and infused with the umami-rich flavors of soy sauce, garlic, and sesame oil, this dish is both hearty and wholesome. Cooked effortlessly in a rice cooker, it’s perfect for busy days when you want a nutritious meal without the hassle. Garnished with green onions and optional sesame seeds for an extra touch of freshness and crunch, this vegetarian recipe is ideal as a standalone dish or a versatile side. Ready in just 35 minutes and packed with plant-based goodness, it’s a must-try for anyone looking to simplify mealtime without sacrificing flavor.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Vegetable broth
- 1 medium, diced Carrot
- 1 medium, diced Bell pepper
- 0.5 cups Frozen peas
- 2 cloves, minced Garlic
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks, chopped Green onions
- 1 tablespoon (optional for garnish) Sesame seeds
Instructions
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
Add the rinsed rice to the rice cooker bowl, then pour in the vegetable broth.
Layer the diced carrot, diced bell pepper, and frozen peas on top of the rice. Do not mix yet.
Add the minced garlic, soy sauce, sesame oil, salt, and black pepper to the rice cooker.
Close the rice cooker lid and set it to the 'white rice' setting or equivalent, depending on your rice cooker model.
Once the rice cooker finishes cooking, let the rice sit in 'keep warm' mode for 5 minutes to allow the flavors to meld.
Open the lid and fluff the rice gently with a rice paddle or fork, mixing the vegetables evenly throughout.
Transfer the rice to serving bowls, sprinkle with chopped green onions and sesame seeds if desired, and serve warm.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 19.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1975 mg | 42% | |
*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.
