Soy-Free Flavorful Vegetable Rice
Elevate your meal game with this Soy-Free Flavorful Vegetable Rice, a vibrant dish bursting with wholesome ingredients and rich, aromatic spices. Perfect for allergy-friendly dining, this recipe combines fluffy basmati rice with sautéed seasonal vegetables like zucchini, carrots, red bell peppers, and cherry tomatoes, all simmered in a savory vegetable broth infused with smoked paprika and ground cumin. A touch of fresh parsley and a splash of zesty lemon juice bring a refreshing finish to every bite. With just 15 minutes of prep and 30 minutes of cooking, this easy, soy-free rice dish is an ideal choice for a colorful main course or a hearty side that complements any meal. Enjoy a healthy, flavorful recipe that’s packed with nutrients and completely free of soy!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Carrot, peeled and diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a large pot, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 15-18 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another 1 minute until aromatic.
Stir in the diced red bell pepper, carrot, and zucchini. Cook for 5-7 minutes, until the vegetables are tender-crisp.
Add the halved cherry tomatoes and cook for an additional 2 minutes.
Pour in the vegetable broth and bring to a simmer. Season with salt, black pepper, smoked paprika, and ground cumin. Stir well to combine.
Mix the cooked rice into the vegetable mixture in the skillet and gently combine everything. Let it cook together for another 2 minutes to meld the flavors.
Remove from heat and stir in the chopped fresh parsley and lemon juice.
Serve warm as a main dish or a delicious side.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 25.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2658 mg | 57% | |
*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.
