Vegan Greek Rice
Transport your taste buds to the Mediterranean with this vibrant and satisfying Vegan Greek Rice recipe! Packed with juicy tomatoes, crisp red bell peppers, and tender zucchini, this one-pot dish is bursting with fresh, wholesome flavors. Fragrant herbs like oregano and dill, along with zesty lemon juice, infuse every bite with a bright, tangy twist. Tossed with briny kalamata olives and topped with fresh parsley, this Greek-inspired rice dish is as colorful as it is delicious. Perfect as a main course or a hearty side, it’s a quick and easy recipe ready in just 40 minutes, making it ideal for busy weeknights. Healthy, plant-based, and gluten-free, this Vegan Greek Rice is a simple yet flavorful choice for anyone craving wholesome Mediterranean cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 2 large, chopped tomatoes
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 cup, pitted and sliced kalamata olives
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced red bell pepper and zucchini, and sauté for another 5 minutes, until the vegetables are slightly softened.
Stir in the chopped tomatoes and cook for 3 minutes until they start to break down.
Add the rice to the saucepan and stir well to coat it with the vegetable mixture.
Pour in the vegetable broth, lemon juice, dried oregano, dried dill, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
Stir in the fresh parsley and sliced kalamata olives just before serving.
Fluff the rice with a fork, adjust seasoning if needed, and serve warm.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 38.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2591 mg | 55% | |
*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.
