Vegetable Rice with Vermicelli
Elevate your weeknight dinners with this vibrant and flavorful Vegetable Rice with Vermicelli, a one-pot wonder that combines fluffy basmati rice, golden toasted vermicelli, and a medley of colorful vegetables. Infused with aromatic cumin, turmeric, and fresh cilantro, this dish delivers a delightful balance of fragrant spices and wholesome ingredients. Perfectly tender rice and vermicelli soak up the flavors of sautéed garlic, ginger, and caramelized onions, while the crisp veggies add texture and freshness. Ready in just 40 minutes, this recipe is an easy, vegetarian main course or the perfect pairing with yogurt or a fresh salad. Whether served as a standalone meal or a festive side dish, this comforting creation is sure to brighten your table with both taste and nutrition!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Vermicelli
- 1 cup Mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Oil (vegetable or olive)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the vermicelli and toast until golden brown, stirring frequently. Remove the vermicelli and set it aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another minute.
Add the mixed vegetables to the pan and cook for 3-4 minutes until they begin to soften.
Stir in the turmeric powder and salt. Mix well to coat the vegetables evenly with the spices.
Add the toasted vermicelli and soaked rice to the pan. Gently mix to combine with the vegetables and spices.
Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice and vermicelli are tender and the water is absorbed.
Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Garnish with freshly chopped cilantro before serving. Enjoy your Vegetable Rice with Vermicelli as a standalone dish or with yogurt or a side salad.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 834 mg | 18% | |
*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.
