Vegetarian Mixed Rice
Elevate your weeknight meals with this vibrant and flavorful Vegetarian Mixed Rice recipe, a one-pan wonder brimming with colorful veggies and aromatic spices. Tender basmati rice is perfectly cooked and then tossed with a medley of fresh vegetables like carrots, green beans, peas, and bell peppers, bringing both nutrition and a delightful crunch. Infused with the warm, earthy flavors of cumin seeds, turmeric, and garam masala, this dish is irresistibly fragrant and satisfying. Quick to prepare in under 40 minutes, it's an ideal option for busy days, offering four generous servings of wholesome comfort. Garnished with fresh cilantro and paired with zesty lemon wedges, this vegetarian rice dish is a complete meal that’s both nourishing and delicious. Perfect as a main course or a versatile side, it’s a must-try for those in search of easy and healthy vegetarian recipes!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 medium (diced) carrot
- 1 cup (chopped) green beans
- 1 cup green peas
- 1 medium (chopped, any color) bell peppers
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 small (sliced into wedges, for serving) lemon
Instructions
Rinse the basmati rice under running water until the water runs clear. Soak it in water for 20 minutes. Drain and set aside.
In a medium saucepan, add 2 cups of water and a pinch of salt. Bring it to a boil. Add the drained rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender. Remove from heat, fluff with a fork, and let it cool slightly.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 3-5 minutes, or until the onions are soft and golden.
Add the diced carrots, chopped green beans, green peas, and bell peppers to the skillet. Stir well and cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
Sprinkle turmeric powder, garam masala, salt, and black pepper over the vegetables. Stir to coat evenly.
Lower the heat and add the cooked rice to the skillet. Gently mix the rice with the vegetables, ensuring the spices are evenly distributed. Cook for another 2-3 minutes, allowing the flavors to meld.
Garnish the mixed rice with freshly chopped cilantro. Serve warm with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 28.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1616 mg | 34% | |
*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.
