Vegetable Rice Parve
Discover the vibrant flavors of Vegetable Rice Parve, a wholesome and colorful dish that's as nutritious as it is delicious. Made with fragrant basmati or long-grain rice and an array of fresh, diced vegetables like zucchini, carrots, red bell peppers, and peas, this recipe is a celebration of texture and taste. Enhanced with aromatic spices like turmeric, cumin, and paprika, this easy one-pan meal delivers bold, savory goodness in every bite. Perfect as a satisfying side dish or a light vegetarian main course, it's ready in just 40 minutes and pairs beautifully with a variety of cuisines. Garnish with fresh parsley for a touch of brightness, and enjoy the balance of wholesome ingredients and robust flavors in this stunning rice dish.
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Recipe Information
Ingredients
- 1 cup Basmati or long-grain rice
- 2 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 medium Zucchini, diced
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until the rice is tender and all the water is absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, heat the olive oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté for 3 minutes, until softened and translucent.
Add the minced garlic, diced carrot, red bell pepper, and zucchini. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
Stir in the frozen peas, turmeric, cumin, paprika, black pepper, and the remaining 1/2 teaspoon of salt. Cook for another 2-3 minutes to combine the flavors.
Add the cooked rice to the skillet and gently fold it into the vegetable mixture, ensuring the rice is evenly coated with the spices and mixed with the vegetables.
Remove the skillet from heat. Taste and adjust seasoning if necessary.
Transfer the Vegetable Rice Parve to a serving platter and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1467 mg | 31% | |
*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.
