Soy-Free Flavorful Rice and Vegetable Mix
Get ready to experience the perfect balance of wholesome ingredients and aromatic spices with this *Soy-Free Flavorful Rice and Vegetable Mix*. This vibrant, nutrient-packed dish combines fluffy basmati rice with a colorful medley of sautéed vegetables, including red bell pepper, zucchini, carrots, and peas, all enhanced by the warm, earthy notes of cumin, turmeric, and paprika. A splash of lemon juice and fresh parsley adds a zesty finish, making every bite bright and satisfying. Ideal for those seeking a soy-free, plant-based recipe, this versatile dish works beautifully as a standalone meal or a hearty side. Quick to prepare in under an hour, it’s a filling option for busy weeknights or casual gatherings. Healthy, flavorful, and easy to make—this is one recipe you'll turn to again and again!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 Red bell pepper, diced
- 2 medium Carrots, peeled and diced
- 1 medium Zucchini, diced
- 1 cup Frozen peas
- 0.5 cup Vegetable broth
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 1 Lemon, juiced
Instructions
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium-sized pot, bring 3 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let stand with the lid on for an additional 5 minutes, then fluff with a fork.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the diced red bell pepper, carrots, and zucchini. Cook for an additional 5-6 minutes until the vegetables begin to soften.
Add the frozen peas to the skillet along with the vegetable broth, ground cumin, turmeric powder, ground paprika, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Let the vegetables and spices simmer for about 5 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
Stir in the cooked rice, ensuring that it is well coated with the vegetable and spice mixture. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from the heat and stir in the chopped fresh parsley and lemon juice.
Adjust the seasoning with more salt and pepper if needed, and serve hot with an optional garnish of extra parsley.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 35.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2910 mg | 62% | |
*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.
